loveandlemons
lemon risotto with asparagus & peas
A healthy weekend meal that's spring on a plate: tender, yet crunchy, green vegetables over bright, creamy lemon rice. Gluten-free. Vegan option.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●stove
- ●skillet
- ●bowl
📝 Preparation Steps
1
Put veggie stock in a pan on the stove and simmer.
veggie stock3 cups
2
In a large skillet over medium heat, heat butter, oil, onion, garlic, and a few pinches of salt. Cook until onion is soft, ⏱️ 4-5 minutes.
butter (I use non-dairy butter)2 tablespoonsgarlic, minced1 clove
3
Add rice, stir together, and let the rice toast for about ⏱️ 1 minute.
4
Add white wine and half the lemon juice and let it cook, stirring for about ⏱️ 2 minutes until the wine is somewhat evaporated.
5
Add stock, one ladle full at a time, stirring continuously. When stock becomes mostly cooked down, add the next ladle full. This process should take about ⏱️ 20 minutes. Add more stock or water if necessary. During the last few minutes of this process, add in asparagus and peas.
asparagus, chopped into 1-inch pieces1 cup
6
Remove pan from heat. Mix in sun dried tomatoes, remaining lemon juice, lemon zest (reserve a bit for garnish at the end), beaten egg yolk, and cheese (if using). Stir together. Taste and adjust seasonings. Add more hot stock if necessary to reach your desired consistency.
sun dried tomatoes (optional)egg yolk, beaten1
7
Scoop into bowls and garnish with lemon zest, sprouts, basil, red pepper flakes & grated cheese, if you like.
red pepper flakes (optional)
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