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Summer Lemon-Vegetable Risotto

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 59 mins
Total time 59 mins
Yield 4 servings (serving size: 1 1/2 cups)
Reserving some of the cooking liquid for the very end helps to keep the risotto recipe creamy.

Ingredients

  • 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

Nutrition Information

  • calories 395
  • fat 12.3 g
  • satfat 4.7 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 10.6 g
  • carbohydrate 56.2 g
  • fiber 7.1 g
  • cholesterol 18 mg
  • iron 3.1 mg
  • sodium 512 mg
  • calcium 191 mg

How to Make It

  1. 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.

  2. 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.

  3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  4. 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.