Description
A healthy take on creamy risotto that’s filled with summer vegetables, lemon and basil.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 ¼ cups low-sodium chicken broth
- 1 zucchini, grated
- 1 yellow squash, grated
- 1 cup peas, fresh or frozen
- 1 bunch asparagus, trimmed and cut into 1 inch pieces
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter
- ½ cup grated parmesan
- ½ cup fresh basil, chopped
Instructions
- Dry the grated zucchini and summer squash by wringing tightly within a kitchen or paper towel. Set aside.
- Bring a saucepan of water to a boil. Add asparagus and cook for about 3 minutes until just tender. Drain and set asparagus aside.
- Pour the chicken broth in a saucepan (use the same one as the asparagus to save on dishes!) and bring to a low simmer.
- In a large skillet or dutchoven, heat the olive oil over medium-high heat. Add shallots and garlic and cook until the shallots are tender, about 3 minutes. Stir in the rice and cook, stirring constantly, for about 1 minute.
- Add the wine and simmer, stirring constantly, until the liquid is absorbed, about 2 minutes.
- Pour in 1 cup of the warm chicken broth and simmer until most of the liquid is absorbed. Make sure to stir fairly constantly but not roughly.
- Repeat the previous step with ½ cup of chicken broth at a time, until you have ¾ cup of chicken broth left.
- Add ½ cup of the chicken broth, the peas, and the grated zucchini and squash to the pot. Cook, stirring constantly, until the vegetables are tender.
- Add the last ¼ cup of chicken broth, lemon zest, lemon juice, butter, parmesan, basil, and the asparagus to the pot. Cook until butter and parmesan are melted.
- Taste and season with salt and pepper as desired. Serve topped with additional basil or parmesan and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes