Summer Risotto
What better way to get your veggies than in a creamy cheesy risotto with fresh lemon? My three favorite summer vegetables are asparagus, zucchini, and sugar snap peas so I knew this would be amazing!
Ingredients
- 1 bundle asparagus, trimmed and cut into 1-inch pieces
- 1 cup sugar snap peas, trimmed and cut in half
- 1 zucchini, halved lengthwise and cut into 1/2-inch-thick slices
- 3 Tablespoons extra-virgin olive oil, divided
- 1 carton vegetable broth (I like organic low sodium)
- 1/2 cup finely chopped shallots (do not substitute…shallots make these flavors come alive)
- 1 cup uncooked Italian Arborio rice
- 1/3 cup dry white wine
- 1/2 cup grated fresh Pecorino Romano cheese
- 1/4 cup chopped fresh chives
- 1 teaspoon grated lemon rind
- 2 Tablespoons fresh lemon juice
- 1 Tablespoon butter
- 1/4 teaspoon salt
Directions
1 – Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add asparagus, peas, and zucchini to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
2 – Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
3 – 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 uncooked Arborio rice (risotto), 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 20 minutes). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients (cheese, lemon & chives). Enjoy!