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!
RecipeSavants.comOnce 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, RecipesBeans,VegetablesEuropeanLemon And Veggie RisottoPT50MServes 4
Ingredients:
6 Cups Vegetable Stock1 Medium Onion0.5 Cup Dry White Wine1 Cup Fresh Peas0.75 Cup Parmesan Cheese0.25 Cup Olive Oil1 Cup Arborio Rice8 Stalks Asaparagus1 Large Lemon1 Small Bunch Of Flat Leaf Parsley1 Teaspoon Kosher Salt & Freshly Ground Black PepperIn 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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