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Heat oil olive over medium heat in a large pot. Add shallots and garlic to pan and cook for 3 minutes.
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Add arborio rice and stir well until coated.
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Add wine and allow to simmer until nearly evaporated. Add vegetable stock, one cup at a time, adding more only once the last cup has been absorbed.
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In a blender, add the fresh spinach, basil, parsley, Seven Barrels Meyer Lemon Extra Virgin Olive Oil and lemon juice and zest. Add salt and pepper. Blend until smooth.
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Once all of the vegetable stock has been absorbed and your rice is cooked, add frozen peas and blended herb mixture to the pot with the rice. Cook for 2-3 minutes, or until the rice thickens again.
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Remove from heat and stir in parmesan cheese and Greek yogurt. Add salt and pepper to taste and garnish with micro-greens and lemon zest.