Pea Shoot Risotto

Pea shoots are excellent in salads, on sandwiches, added to pasta dishes after they are removed from heat, paired with seafood, or enjoyed just as a snack! I normally eat them raw, but this dish incorporates both raw and cooked pea shoots, and I love it. I first had a variation of this meal at Coleman Brook Tavern at Jackson Gore for one of their farm to table dinners. It was a great treat.

5 cups stock (chicken, veggie, or whatever you prefer!)

1 large onion, finely chopped

1/2 cup dry white wine

3 TBSP butter

2 TBSP olive oil

1 TBPS lemon juice

1 1/2 short grained rice (I learned from a chef that he prefers using sushi rise for the best risotto!)

2 bags of pea shoots, coarsely chopped

salt and peper

1 cup grated parmesan

Heat stock in pot to a simmer. In another pot, cook onions in the olive oil until they are transluscent. Add the rice to the onions, and stir, cooking for about 3 minutes as the rice lightly toasts. Add the wine, and cook until it is absorbed. Add the stock 3/4 cup at a time, only adding more once the previous round has been soaked up. Stir regularly. Add half the pea shoots, salt, pepper, lemon juice, butter, and cheese into the rice. Remove from the heat. Serve topped with the rest of the fresh pea shoots. Enjoy!