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Spring Vegetable Risotto

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Ingredients

Scale
  • 1 quart reduced sodium vegetable stock
  • 1 cup arborio rice
  • 1 lemon
  • 2 tbsp extra virgin olive oil
  • 3–4 shallots, chopped (about 3/4 cup)
  • 2 garlic cloves, chopped
  • 1 leek (light and white parts only)
  • 1 cup of chopped asparagus
  • 1 cup of peas
  • 1/4 cup chopped fresh basil

Instructions

  • Heat the vegetable stock in a small pot and keep on low heat.
  • Zest the lemon and set aside.
  • Cut the lemon, juice it, and set the juice aside (about 1/3 c of lemon juice).
  • Heat 1/2 teaspoon of the oil and cook the chopped asparagus for about 5 minutes (until the asparagus just becomes tender; should still be bright green). Remove from pan and set asparagus aside.
  • Heat remaining oil on medium heat. Add shallots and the leek and cook until the vegetables begin to soften – about 5 minutes. Add the garlic, a pinch of salt and cook for 2 more minutes. Add lemon juice and rice to pan and coat the rice.
  • Cook until the lemon juice has evaporated and add about 1/2 cup of the stock. Stir until the stock has been absorbed, and then add another 1/2 cup of stock. Continue adding the stock, 1/2 cup at a time once the stock as evaporated, and stirring very frequently, until the rice is cooked and you have used most all of your stock (about 20 minutes). The rice should look very creamy.
  • Add back in the asparagus, peas and lemon zest. Top with basil and serve. 

Find it online: https://eatbeautifullyblog.com/spring-vegetable-risotto/