Lemon Risotto with Spring Vegetables
Channel warmer weather this winter with this fresh and filling risotto.
Ingredients
- 1 ½ cups arborio rice
- 12 oz chopped and cooked asparagus
- 1 quart vegetable stock
- 2 cups water
- 1 cup fresh peas
- ⅓ cup grated parmesan cheese
- 1 medium sliced leek
- 2 minced garlic cloves
- 1 cup dry white wine
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp lemon zest
- 2 tbsp chopped parsley
- Salt & pepper
- Asparagus & leek trimmings
- Leftover parsley stems
Instructions
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Heat olive oil in a medium saucepan. Add in the leek slices, garlic, salt and pepper and saute for 5 minutes.
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Pour in the arborio rice and stir so that the rice is coated thoroughly in olive oil. Cook for 1 to 2 minutes.
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Add in the white wine and cook until the wine is reduced.
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Gradually ladle in the chicken stock making sure to stir in between each addition. Cook the rice for another 20 minutes.
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Add in the asparagus, peas, lemon juice, parmesan cheese, parsley and lemon zest. Combine.
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Enjoy! 😀