Once you see how easy it is to make a delicious Lemon Veggie Risotto from scratch, you will wonder why it ever intimidated you. Try this yummy version that features fresh peas, asparagus, onions, lemon, and a splash of white wine. Each bite brings a burst of flavor to your taste buds! Smart Recipes, European Recipes, Beans,Vegetables Recipes, Recipes Beans,Vegetables European Lemon & Veggie Risotto Lemon & Veggie Risotto Recipe | RecipeSavants.com PT50M Serves 4 Ingredients: 6 Cups Vegetable Stock 1 Medium Onion 0.5 Cup Dry White Wine 1 Cup Fresh Peas 0.75 Cup Parmesan Cheese 0.25 Cup Olive Oil 1 Cup Arborio Rice 8 Stalks Asaparagus 1 Large Lemon 1 Small Bunch Of Flat Leaf Parsley 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper In a medium saucepan over low-medium heat, pour stock and simmer for 10 minutes. Meanwhile, in a large skillet over medium-high heat, add 2 Tablespoons of oil and saute onions until soft, about 5 minutes. Add the rice and continually stir until grains are slightly transparent. Add wine and stir until it evaporates. Add 1/2 cup of stock. Reduce heat to low and simmer until the liquid is absorbed. Continue adding stock 1/2 cup at a time and make sure to stir until the stock is absorbed by the rice. This process normally takes about 20 minutes. With the last addition of stock, stir in the asparagus, in the last few minutes of cooking stir in the peas. Remove the skillet from heat and stir in 1/2 cup of Parmesan, lemon zest & juice, and parsley. Season with salt & pepper. Transfer to serving plates and garnish with remaining oil & Parmesan.

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