Sun dried tomatoes pesto risotto, lemon zests edamame and basil oil |

Preparation time: 40 min

• Cooking the risotto

  In a hot skillet (kept at medium/ medium-high heat), add the olive oil and sweat the onions until they become translucent. Add the rice and the thyme to the skillet and continue cooking until the rice is also translucent and the thyme releases it's perfume. Add the white wine to deglaze the skillet and stir the rice to promote evaporation and absorption. Ladle in the warm broth to cover the rice and continue cooking until it is all absorbed. Once the liquid is absorb add more and continue the same process until the rice reaches the desired doneness (a bit of Crunch in the middle) Once the desired doneness is achieved, spread the rice on a cold cookie sheet to stop the cooking process and continue to the next steps.

• Sun dried tomato pesto

  In a mixer add the basil, sun dried tomatoes, pine nuts, capers, cheese, lemon juice and the garlic. Start the mixer while slowly drizzling the olive oil until the consistency becomes creamy and a little grainy. Season with salt and Pepper and set the preparation aside for further use.

• Edamame

  In a pot filled with boiling salted water blanch the edamame until they are tender. Using a slothed spoon or strainer retrieve the beans and run them Under cold water to stop the cooking process. Set aside as they will be added in the risotto at the last minute. Zest the lemons and set aside for the presentation of the dish.

• Final cooking steps

  In a pot, add the partially cooked rice with some warm vegetable stock to continue the cooking of the rice. When the rice has 2 minutes left of cooking add to the pot the edamame and continue cooking as to warm all the ingredients up. Once the risotto is done cooking add the lemon zests and serve immediately.