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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Summer Lemon-Vegetable Risotto

Reserving some of the cooking liquid for the very end helps to keep the risotto recipe creamy.

Cooking Light JULY 2011

  • Yield: 4 servings (serving size: 1 1/2 cups)
  • Hands-on:59 Minutes
  • Total:59 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 395
  • Fat: 12.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.6g
  • Carbohydrate: 56.2g
  • Fiber: 7.1g
  • Cholesterol: 18mg
  • Iron: 3.1mg
  • Sodium: 512mg
  • Calcium: 191mg
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Summer Lemon-Vegetable Risotto recipe

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