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You are here: Home / Europe / Summer Lemon-Vegetable Risotto

August 15, 2012 By Kaitlin 4 Comments

Summer Lemon-Vegetable Risotto

As I hear rumblings of all things pumpkin just around the corner (yay!), I realized that my days of beautiful, fresh vegetables are numbered (boo). Which means I needed a recipe that used some of summer’s best. This risotto recipe from Cooking Light fit the bill: Asparagus, Sugar Snap Peas, Zucchini, Yellow Squash.. mmm.
Ingredients:
  • 8 ounces asparagus, trimmed and cut into 1-inch pieces
  • 8 ounces sugar snap peas, trimmed and cut in half
  • 5 teaspoons extra-virgin olive oil, divided
  • 1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
  • 1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
  • 4 3/4 cups organic vegetable broth
  • 1/2 cup finely chopped shallots
  • 1 cup uncooked Arborio rice
  • 1/4 cup beer (I used a pilsner)
  • 1/2 cup (2 ounces) grated fresh parmesan cheese
  • 1/4 cup chopped fresh chives
  • 1 teaspoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter

Prepare your veggies while waiting for a large pot of water to come to a boil.
Add the asparagus and peas and cook for 3 minutes. Drain and rinse under cold water.
Heat a large saute pan over medium-high heat. Add 2 teaspoons olive oil to the pan and swirl to coat. Add the zucchini and squash to the pan and cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
Add the vegetable broth to a small saute pan and bring to a simmer. Keep warm over low heat.
Add 1 tablespoon olive oil in a large saute pan or a Dutch oven over medium heat. Add the shallots and cook for 3 minutes.
Stir in the rice and cook for 1 minute.
Add the beer and cook until liquid is absorbed, about 30 seconds.
Stir in 1 cup broth and cook for 5 minutes or until the liquid is nearly absorbed. (You’re supposed to stir risotto constantly but I tend to get distracted and walk away. Whoops).
Continue to add the broth 1/2 cup at a time, stirring occasionally until each portion of the broth is absorbed before adding the next, about 22 minutes total.
Stir in vegetables and cook 1 minute or until thoroughly heated.
Remove from heat, and stir in the cheese, chives, lemon rind, lemon juice, and butter. Serve.
I love the creamy risotto with the crunch of the vegetables. I also love the colors in this dish!
The lemon adds a nice pop of citrus at the end which really complements the vegetables in this recipe. Definitely a winning dish!

Filed Under: Europe, Italy, Main Dish, Meatless, Quick, Sides, Vegetarian, Weeknight Meal Tagged With: Arborio Rice, Asparagus, Beer, Chives, Lemon, Meatless, Parmesan, Quick, Rice, Risotto, Shallots, Sides, Sugar Snap Peas, Summer, Vegetable, Vegetable Broth, Vegetarian, Yellow Squash, Zest, Zucchini

Comments

  1. Foodie Stuntman says

    August 15, 2012 at 2:08 am

    Deglazing with beer? Sounds interesting!

    Reply
  2. Necie says

    August 15, 2012 at 3:44 am

    I have never tried a risotto but this recipe looks easy and appetizing! PS-just found your blog and think it’s great 😉

    Reply
    • Kait Lun says

      August 15, 2012 at 11:11 am

      Thanks Necie! I love risotto although I rarely ever stir the entire time (shh) 🙂

      Reply
  3. rolex says

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