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Lilly’s Table

 

Meal Detail

 

Dinner

Caramelized Lemon Pistachio Snap Pea Risotto with Beet Crisps

from the Week of May 24, 2015


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

45 mins

Time
Estimate
45 mins

Chop up all of the ingredients. Start the risotto. Slice & bake the beets. Start to sauté the lemon and pistachios. Hopefully, by the time the risotto is done, the other two dishes are mostly ready. Serve the risotto with the lemon pistachios and beet crisps piled on each bowl.


Recipes for this Meal


Winter
Photo of Caramelized Lemon & Pistachios
  • Easy
  • Medium
  • Hard
Caramelized Lemon & Pistachios

Add flavor to a roast or a soup or whatever needs a tangy-sweet-nutty topping.


Spring
Photo of Snap Pea Risotto
  • Easy
  • Medium
  • Hard
Snap Pea Risotto

A simple Italian side dish is perfect for spring as it uses fresh peas and snap peas. Make it vegan by subbing out the butter for olive oil and substitute a sprinkle of pine nuts for the Parmesan. Brown rice can be substituted for the arborio rice, but find a short grain brown rice that would be used for sushi for example.


Fall
Photo of Beet Crisps
  • Easy
  • Medium
  • Hard
Beet Crisps

At the start of spring or fall, baby beets arrive and if you are lucky they will still have their greens attached looking oh so charming. With a rough scrub and a sharp knife these thin beet slices sear up to quickly become salty-olive oil-chip-like. If you enjoy Kale Chips- these are rather reminiscent.