Lemon Risotto with Asparagus and Peas
Risotto does require some babysitting, which is why I think people avoid making it during the week and with good reason.
But, what I discovered is that it freezes really well, so I often double down on the recipe and freeze half. The only tweak to unfreezing and reviving the risotto is to add a little stock and salt and perhaps some fresh cheese. It doesn't exactly spread on the plate as it would if it were made fresh, but for the five seconds it takes to move the container from the freezer to the fridge the night before and the other three minutes it takes to reheat it on the stove, I've spared myself some significant time in the kitchen and once again deciding what to make.
Lobster, monkfish, or shrimp would taste fantastic with this recipe. Or if you are trying to stay lower carb, add more asparagus, peas, and protein to your portion so you’re eating more vegetables with only a little bit of risotto peeking through--just enough to keep yourself satisfied.
Servings: FOUR
INGREDIENTS
4 cups vegetable stock
2 tablespoons unsalted butter
1 shallot, finely minced
1 clove garlic, finely minced
1 cup Arborio rice
½ cup white wine
½ cup frozen peas, thawed
1 bunch (25-30) pencil asparagus, tips only (if regular asparagus, cut in half lengthwise)
1 tablespoon lemon zest
½ teaspoon salt
¼ teaspoon black pepper
¾ cup Parmesan cheese, finely grated
PREPARATION
1 Place vegetable stock in a medium sauce pan. Bring to boil then lower to simmer.
2 Heat a heavy-bottom pan to medium and add butter. Once butter has melted, add shallots and garlic, and cook for about 2 minutes or until translucent.
3 Add Arborio rice and toast the rice for about 2-3 minutes until the middle part becomes opaque.
4 Add wine to pan and cook for about 2-3 minutes or until the liquid has absorbed.
5 Ladle about ½ cup of the warmed broth to the rice and stir slowly until the broth is almost absorbed. Continue to add broth until there is about 1 cup of broth left.
6 Add asparagus and peas and then add remaining broth.
7 Add lemon zest, salt and pepper to the rice and stir.
8 Turn heat off and add Parmesan cheese. Adjust seasoning if necessary.
