Spring Risotto

Category:Main Courses


shallot, minced
3 cloves garlic, minced
1 cups arborio rice
1 cups dry white wine
lemon, zested and juiced
bundle asparagus, sliced into 1/2-inch pieces
zucchinis, sliced
1 cups peas
4 cups vegetable broth
3 cups water


  1. Heat broth and water in medium saucepan until simmering.
  2. In a large skillet, sauté asparagus, zucchini, and peas until bright green, then remove from heat to a separate bowl. In the same skillet, sauté garlic and onion until softened.
  3. Add rice and wine, stirring until moisture is absorbed. Add broth one cup at a time, stirring constantly. When broth is fully incorporated and rice is creamy, add lemon juice and 3/4 of the zest.
  4. Stir in veggies and sprinkle with remaining lemon zest.