Seasonal Specials Recipe
Make Seasonal Specials Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Spring Pea & Lemon Risotto
Grilled Peach & Burrata Salad
Roasted Beets & Citrus Vinaigrette
Method
Spring Pea & Lemon Risotto
- 1
Prepare stock
Place the vegetable stock in a saucepan and keep over low heat; it should be hot but not boiling while you cook the risotto.
- 2
- 3
- 4
Deglaze
Pour in the white wine and stir until mostly absorbed by the rice.
- 5
Add stock gradually
Begin adding the hot vegetable stock, one ladle (about 1/2 cup) at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next ladle. Continue this process for 18–20 minutes, until the rice is al dente and has a creamy consistency.
- 6
Add peas
Stir in the frozen peas about 3–4 minutes before the rice is done so they warm through and stay bright green.
- 7
Finish risotto
Remove the pan from heat. Stir in remaining 1 tablespoon butter, grated Parmesan, lemon zest, lemon juice, and chopped mint. Season with salt and black pepper to taste. Let sit for 1–2 minutes, then serve warm.
Grilled Peach & Burrata Salad
- 8
Preheat grill
Preheat a grill or grill pan to medium-high heat.
- 9
Prep peaches
Brush the cut sides of the peach halves lightly with 1 tablespoon of olive oil to prevent sticking.
- 10
- 11
Make dressing
Whisk together remaining 1 tablespoon olive oil, balsamic vinegar, honey, sea salt, and freshly ground black pepper in a small bowl until emulsified.
- 12
Assemble salad
On a large platter, toss mixed greens and arugula lightly with half the dressing. Arrange grilled peach halves or wedges over the greens. Tear the burrata and place pieces across the salad. Drizzle remaining dressing over the burrata and peaches. Scatter toasted slivered almonds and chopped fresh basil over the top. Finish with a light sprinkle of sea salt and black pepper to taste and serve immediately.
Roasted Beets & Citrus Vinaigrette
- 13
Roast beets
Preheat oven to 400°F (200°C). Wrap each trimmed beet individually in foil with a drizzle of 1 tablespoon olive oil and a pinch of salt. Place on a baking sheet and roast for 45–60 minutes, depending on size, until a skewer slides in easily. Allow to cool slightly, then peel (rub with a towel) and slice into wedges.
- 14
Make vinaigrette
In a small bowl or jar, whisk together orange juice, lemon juice, Dijon mustard, honey or maple syrup, and remaining 1 tablespoon olive oil until combined. Whisk in fresh thyme, then season with salt and black pepper to taste.
- 15
Serve
Toss the roasted beet wedges gently with the citrus vinaigrette or arrange beets on a platter and drizzle with the vinaigrette. Serve warm or at room temperature as a side or salad component.