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.

How to Make It

Step 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.

Step 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.

Step 3

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

Step 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.

Ratings & Reviews

ljhaupt's Review

beezer825
July 28, 2014
N/A

beezer825's Review

KimKnisely
September 23, 2013
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!

Jgray96's Review

Lewy8knoxville
August 01, 2013
Added chicken and left out asparagus (didn't have any). Topped each plate with truffle oil...it was fantastic.

Lewy8knoxville's Review

allygatoruf
April 24, 2013
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!

icancookthat's Review

ljhaupt
August 20, 2012
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

MPerry12's Review

alysonhcraig923
July 17, 2012
N/A

MeghanRyan's Review

shootsie
July 14, 2012
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.

KimKnisely's Review

thethomps
June 07, 2012
We loved this recipe. Before I had my first taste, I had decided I might never make it again because of the time involved. Can't wait to make for guests.

allygatoruf's Review

MeghanRyan
October 31, 2011
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.

shootsie's Review

sraede
October 10, 2011
The rice had a rich, creamy texture, there was just the right amount of lemon flavor, fresh crunchy vegetables... this was a real winner!