Summer Lemon-Vegetable Risotto

Name: Summer Lemon-Vegetable Risotto
Prep time: 59 min
Cook time: 59 min
Total time: 59 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked Arborio rice; 227 grams asparagus, trimmed and cut into 1-inch pieces; 59 milliliters dry white wine; 59 milliliters chopped fresh chives; 2 Tbsps fresh lemon juice; 1 teaspoon grated lemon rind; 5 teaspoons extra-virgin olive oil, divided; 57 grams 1/2 cup grated fresh pecorino Romano cheese; 0 teaspoons salt; 118 milliliters finely chopped shallots; 227 grams sugar snap peas, trimmed and cut in half; 1 Tbsp unsalted butter; 1 liters organic vegetable broth; 227 grams yellow squash, halved lengthwise and cut into 1/2-inch-thick slices; 227 grams zucchini, halved lengthwise and cut into 1/2-inch-thick slices

The recipe Summer Lemon-Vegetable Risotto could satisfy your Mediterranean craving in roughly 59 minutes. One serving contains 387 calories, 12g of protein, and 12g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and vegetarian diet. It works well as a main course. If you have lemon juice, asparagus, salt, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Bring a large saucepan of water to a boil.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add asparagus and peas; cook for 3 minutes or until crisp-tender.

Ingredients you will need

Asparagus

Peas

Drain and rinse under cold water.

Ingredients you will need

Water

Heat a large nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add 2 teaspoons olive oil to pan; swirl to coat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.

Ingredients you will need

Zucchini

Squash

Equipment you will use

Frying Pan

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

Ingredients you will need

Vegetable Broth

Equipment you will use

Sauce Pan

Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Shallot

Broth

Rice

Wine

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.

Ingredients you will need

Vegetable