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