Three Pea Spring Risotto
Ingredients
- 5 cups low-sodium chicken broth
- 3 tablespoons unsalted butter, divided
- 1 cup diced yellow onion
- Salt
- 1 teaspoon minced fresh garlic
- 1½ cups dry arborio rice
- 1 cup dry white wine
- 1 tablespoon distilled white vinegar
- 1 cup frozen peas, thawed
- 1 cup sugar snap peas, bias-sliced
- ½ cup grated fresh Parmesan (1 ounce)
- 2 tablespoons each chopped parsley and tarragon
- Black pepper
- ¾ cup pea shoots
- 6 poached eggs *see instructions
- Lemon wedges
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