Serves 6 | Total Cook Time: 45 minutes
1. Take out a medium sized saucepan (enough to hold 8 cups) and add the chicken stock. Bring to a boil, then down to a simmer and keep it warm on the stove.
2. Next, take out a large sauté pan with high sides, add the chopped bacon. Cook until crispy on high heat, about 5-7 minutes. Remove from the pan and let drain on a paper towel. Drain half of the fat or keep as much or as little as you prefer, add the onion, asparagus, sugar snap peas, and the zest of one of the lemons. Season with salt and pepper and then cook until the vegetables have softened, about 5 minutes on medium heat. Add the garlic and cook for an additional minute. Add 1 teaspoon of butter, then add the Arborio rice and let it toast for a minute. Next, add in the white wine and the juice of one lemon and bring the mixture up to a boil and let the liquid reduce by about half.
These next steps require a little bit of patience and standing, but trust me, it’s worth it!
3. Once the wine has reduced, ladle in about 1 cup of the warmed stock and mix. You need to stir frequently once you add in the stock. Wait until the liquid has absorbed to add in the next cup of the broth, and then you want to do this until the rice has softened and you have a thick, creamy consistency. It should take about 30 minutes. The rice shouldn’t be completely softened, you want it to be al dente.
4. Once the risotto is creamy and delicious, taste for seasoning. Suggestion: I add in the juice of the second lemon here, but I like mine really lemony, so taste and decide for yourself. Add in the Greek yogurt, 1/2 cup of parmesan cheese, or more, also up to you. Mix and taste again.
5. To serve, add a generous amount of your risotto to a big bowl, and garnish with the slivered almonds, lemon zest, parsley, more Parmesan and lastly a big handful of the delicious Micro Greens. The micro greens add a beautiful freshness to the risotto and a nice crunch that make this dish spectacular. Enjoy!