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 and Veggie Risotto Lemon and Veggie Risotto Recipe | CHEFBear.net PT50M Serves 4 6 Cups Vegetable Stock 1 Medium Onion 1/2 Cup Dry White Wine 1 Cup Fresh Peas 3/4 Cup Parmesan Cheese 1/4 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.

Lemon and Veggie Risotto

Lemon and Veggie Risotto Recipe


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!

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Recipe Information

Flavor Profile

European

Protein

Beans,Vegetables

Category

Side Dishes

Serves

4

Total Time

50 Minutes

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Ingredients

      • 6 Cups Vegetable Stock
      • 1 Medium Onion (Minced)
      • 1/2 Cup Dry White Wine
      • 1 Cup Fresh Peas
      • 3/4 Cup Parmesan Cheese (Shaved)
      • 1/4 Cup Olive Oil
      • 1 Cup Arborio Rice
      • 8 Stalks Asaparagus (Cut Into 2-Inch Pieces)
      • 1 Large Lemon (Zested & Juiced)
      • 1 Small Bunch Of Flat Leaf Parsley (Chopped)
      • 1 Teaspoon Kosher Salt & Freshly Ground Black Pepper

Directions

  1. In a medium saucepan over low-medium heat, pour stock and simmer for 10 minutes.
  2. 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.
  3. 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.
  4. With the last addition of stock, stir in the asparagus, in the last few minutes of cooking stir in the peas.
  5. 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.



Nutrition & Cost Facts

Calories

462 kcal

Carbs

55 g

Fat

18 g

Protein

12 g

Cost Per Serving

$2.99

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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