Free Online Recipes
|

Sign Up login
 
 

Lemony Vegetable Risotto Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Lemony Vegetable Risotto

Category   Salads - Soups - Sidedishes
Sub Category   Vegetarian
Servings   4
Preptime   15

Ingredients
2 cans (14.5oz) vegetable broth
1/2 lb asparagus, ends trimmed, cut into i-inch pieces
1 lb fresh English pea pods, shelled (1 cup peas), or thawed frozen peas
1 Tblsp evoo
1 Tblsp unsalted butter
1/3 cup finely diced shallots
1 cup arborio rice
1/2 cup dry white wine
1 Tblsp lemon zest
 
1/2 lemon, juiced (about 2 Tblsp)
1/2 cup grated Parmesan cheese
1/4 tsp salt

Instructions
1. Bring broth and 1/2 cup water to a simmer in a medium lidded pot. Add asparagus and cook 3 minutes or until crisp-tender. Remove asparagus to a colander with a slotted spoon and run under cold water; set aside. Repeat with fresh peas, but cook only 1 minute. Reduce heat to low and cover broth. 2. Heat oil and butter in a large saute pan over medium heat. Add shallots and cook 2 minutes. Stir in rice and cook 1 minute. Pour in wine and cook until liquid is almost absorbed, about 2 minutes. Add 1/2 cup of the reserved hot broth and stir; when most of the liquid has been absorbed, add another 1/2 cup of broth. Continue until broth is gone and rice is tender, stirring well with each addition, about 20 to 25 minutes total. 3. Stir in lemon zest and juice, Parmesan, salt, frozen peas (if using) and reserved vegetables. Serve immediately.


Originally Submitted
7/31/2012





0 Out of 5 from 0 reviews

You can add this Lemony Vegetable Risotto recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.