Summon Sunshine with Lemon and Spring Vegetable Risotto

Summon Sunshine with Lemon and Spring Vegetable Risotto

Lemon Risotto with Spring Vegetables

Channel warmer weather this winter with this fresh and filling risotto.

Author Déja Todman

Ingredients

  • 1 ½ cups arborio rice
  • 12 oz chopped and cooked asparagus
  • 1 quart vegetable stock
  • 2 cups water
  • 1 cup fresh peas
  • 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

  1. Heat olive oil in a medium saucepan. Add in the leek slices, garlic, salt and pepper and saute for 5 minutes.
  2. Pour in the arborio rice and stir so that the rice is coated thoroughly in olive oil. Cook for 1 to 2 minutes.
  3. Add in the white wine and cook until the wine is reduced.
  4. Gradually ladle in the chicken stock making sure to stir in between each addition. Cook the rice for another 20 minutes.
  5. Add in the asparagus, peas, lemon juice, parmesan cheese, parsley and lemon zest. Combine.
  6. Enjoy! 😀

 

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