Lemon Risotto:
1/2 medium yellow onion- finely diced
2 cloves garlic- minced
3 tbsp Lucid olive oil
1 c Arborio rice
4 c vegetable stock
1 c frozen peas
1/4 dry white wine
1 lemon- zested
Salt & pepper
1. Heat 1 tbsp Lucid olive oil in pot. Once hot, add diced onion. Allow to cook until translucent and fragrant, about 2 mins.
2. Add minced garlic, took for 30 seconds, add Arborio rice and cook for another 2 mins, until toasted. 3. Add 2 cups vegetable stock. Bring to a boil. Once boiling reduce heat to simmer. Cover and allow to cook- stir often to ensure equal cooking. Once liquid is absorbed, add remaining 2 cups, 1/2 cup at a time, waiting until liquid is almost absorbed. This process will take about 20 mins.
4. Add dry white wine, frozen peas and1 tbsp Lucid olive oil. Allow to cook for 3 mins. Grate lemon zest and stir. Season with salt and fresh cracked pepper.
5. Take off the heat and set aside.
Broiled Radishes:
1 bunch radishes- diced
1 tbsp Lucid olive oil
1 c water
1 tbsp lemon juice
1 tsp salt
1. Heat a pan with 1 tbsp Lucid olive oil, once hot, add diced radishes.
2. Cook on high for about 2 mins until browned up a bit. Add water, lemon juice and salt. Allow to boil for about 4-5 mins until tender. Pour out any remaining water and lay boiled radishes on a paper towel to cool and dry.
Raw Mixture:
1 handful sugar snap peas
1 watermelon radish -sliced
1 tbsp radicchio- chopped
2 tbsp fresh mint- chopped
2 tbsp fresh dill- chopped
2 tbsp green onion
1 tbsp Lucid olive oil
1 tsp fresh lemon zest
Salt & pepper
1 tbsp parmesan cheese
1. In a large bowl mix together sugar snap peas, watermelon radish, radicchio, mint, dill, green onion, Lucid olive oil, lemon zest and a pinch of both salt and fresh cracked pepper. Mix well.
2. To serve: spoon lemon risotto onto a plate, layer with boiled radish and the raw mixture. Top off with Parmesan cheese, lemon zest, salt and pepper. Enjoy!