Summer Lemon-Vegetable Risotto

I decided to give risotto another try. Usually when I make it, it ends up crunchy or mushy, but this time it turned out…great! I feel like I have conquered risotto! I did leave out the sugar snap peas. Although I am sure they would have been pretty in the dish, we don’t care for them too much in this house. I also meant to put the chives in, but totally forgot. But the dish was still good! And don’t forget the lemon rind, because that’s what makes this dish so summery and light-tasting.

rating: 9
Summer Lemon-Vegetable Risotto
(Cooking Light, July 2011)

YIELD: 4 servings (serving size: 1 1/2 cups)


8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half (I omitted)
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 dry white wine
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 cup chopped fresh chives (I forgot)
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt


1. Bring a large saucepan of water to a boil. Add asparagus and peas; cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.
2. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini and squash to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
3. Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
4. Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add shallots, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

Calories per serving: 395

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