Reserving some of the cooking liquid for the very end helps to keep the risotto recipe creamy.
8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic vegetable broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup dry white wine
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt
How to Make It
Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.
My first risotto and it did not disappoint. I was unsure of making a risotto dish, I had this idea that it would be too technical and complicated. This recipe came together quite nice, a bit labor intensive with all the stirring, but I guess that comes with the territory with risotto. It was delicious, my husband and I really enjoyed it. This one is a definate keeper!
Delicious! I subbed the vegetables which I had on-hand: asparagus, carrots, cremini mushrooms, carrots & sun-dried tomatoes (not packed in oil) & fresh parsley - it was still delicious. Agree with cook time - takes a while, but true with most all risotto. Will make again for company soon!
I love the creamy risotto with the crunch of the vegetables. I also love the colors in this dish. The lemon adds a nice pop of citrus at the end which really complements the vegetables in this recipe. Definitely a winning dish. To see my blog post with step by step photos, go to: http://www.icancookthat.org/2012/08/summer-lemon-vegetable-risotto.html
absolutely delish! might not make this for a weeknight dinner but definitely worth the time and effort for a special occasion or weekend meal. loved the crunch of the uncooked snap peas in contrast to the creamy risotto and softer veg.
This is absolutely delicious--the lemon is fresh, not overpowering, and the veggies mix in with the creamy risotto so that every bite has a ton of different flavors. I've made this several times, and I usually sub regular ol' onion for the shallots and up the butter by a tablespoon (butter--so evil, yet so delicious). Not exactly a quick-and-easy dinner, but it is worth the time it takes to baby the risotto and prep all the veggies.