Tuesday, March 12, 2013

Summer Lemon-Vegetable Risotto

Serves 4, adapted from Cooking Light

1 bunch asparagus, trimmed and cut into 1-inch pieces
8 oz sugar snap peas, halved
5 tsp extra virgin olive oil, divided
1 zucchini, cut into half moons
1 summer squash, cut into half moons
4 3/4 cup vegetable broth
1/2 cup finely chopped shallots
1 cup arborio rice
1/2 cup grated parmesan cheese
1/4 cup chopped fresh chives
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp unsalted butter
salt and black pepper, to taste

  1. Bring a large pot of salted water to boil.  Add asparagus and sugar snap peas and cook for 3 minutes.  Drain and then rinse with cold water.  Set aside.
  2. Heat 2 tsp olive oil in a large nonstick skillet.  Saute the zucchini and summer squash until just starting to brown, about 7 minutes.  Set aside.
  3. In a medium pot, bring the vegetable broth to a simmer.
  4. Add the remaining tbsp of olive oil to the pan.  Over medium heat, saute the shallots until tender, about 3 minutes.  Add the rice and saute for 1 minute, constantly stirring.  Add 1 cup of the simmering vegetable broth, stirring continuously until almost all of it evaporates.  Add another 1/2 cup of the broth and stir until it evaporates.  Repeat with remaining broth until rice is tender and cooked through, reserving 1/4 cup of broth.
  5. Add the veggies to the pan and cook for one minute or until heated through.  Remove from the heat and stir in the reserved 1/4 cup broth, parmesan cheese, chives, lemon zest, lemon juice, and better.  Season with salt and black pepper to taste.

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