Summer Lemon Vegetable Risotto

You can always swap out the shallots with some of your garlic scapes!

1 bunch asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, halved
5 teaspoons extra virgin olive oil, divided
1 zucchini, cut into half moons
1 summer squash, cut into half moons
4 3/4 cups 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 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
salt and pepper, to taste

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.  Heat 2 teaspoons olive oil in a large nonstick skillet.  Sauté the zucchini and summer squash until just starting to brown, about 7 minutes.  Set aside.

In a medium pot, bring the vegetable broth to a simmer.  Add the remaining tablespoon of olive oil to the pan.  Over medium heat, sauté the shallots until tender, about 3 minutes.  Add the rice and sauté 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.

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.

Serves 4.


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