Summer Lemon-Vegetable Risotto Recipe

Name: Summer Lemon-Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

558

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Summer Lemon-Vegetable Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Lemon-Vegetable Risotto

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