Monday, May 25, 2015

It's Yummy Monday - Lemony Spring Risotto!

Lemon Risotto

I have to admit, I love to save time in the kitchen as much as possible. So, sometimes (okay, most of the time!) I switch out the arborio rice and use either basmatti, white or Jasmine rice cuts down on the cooking time. Now that the warmer weather months are here, make this dish your own by adding your favorite veggies!

Lemony Spring Risotto

Serves: 4
Around 6 cups vegetable or chicken broth
1/2 pound asparagus, ends trimmed, cut into 1-inch pieces
1 pound fresh English pea pods, shelled (1 cup peas), or thawed frozen peas
1 tablespoon olive oil
2 tablespoons unsalted butter
1/3 cup finely diced shallots
1 cup arborio rice
1/2 cup dry white wine
1 tablespoon lemon zest
1/2 lemon, juiced (about 2 tablespoons)
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
  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. (If using frozen peas, skip this step.) Reduce heat to low and cover broth.
  2. Heat oil and 1 tablespoon 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 broth. Continue until broth is gone and rice is tender, stirring well with each addition, about 40 to 45 minutes total.
  3. Stir in remaining tablespoon butter, lemon zest and juice, Parmesan, salt, frozen peas (if using), and reserved vegetables. Serve immediately.

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