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Lemony Garden Vegetable Risotto

Lemony Garden Vegetable Risotto


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Lemony Garden Vegetable Risotto is the perfect way to use up summer vegetables. MORE+LESS-

4

tablespoons roasted garlic and lemon compound butter (or regular butter), divided

1

medium yellow onion, finely chopped

4

cups chicken or vegetable stock

1

cup halved cherry tomatoes

1/3

cup freshly grated parmesan cheese

1

lemon, for 1 Tbs. zest and 2 Tbs. juice

1

tablespoon chopped chives, for garnish

2

pinches coarse salt and freshly ground pepper

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  • 1

    Melt 2 tbsp. of the butter in a large skillet over medium heat. Add the zucchini and sauté until you start to see color, 5 minutes. Season with a pinch of salt and pepper. Remove from pan and set aside.

  • 2

    To the pan, add the onions and sauté for 5 minutes, or until they soften and start to slightly brown. Add the rice and toss to coat with the onions. Toast the rice for 1 minute.

  • 3

    Add the wine and let it burn off, 30 seconds. In the meantime, have your 4 cups of stock on a low simmer. Ladle in 1/2 cup at a time, letting the rice slowly absorb the liquid. Continue to ladle the broth into the risotto on a medium simmer until the rice has become creamy and al dente. This will take close to 30 minutes.

  • 4

    Add the lemon zest, juice, the zucchini, tomatoes, remaining 2 tbsp. butter, parmesan cheese and a big pinch of salt and pepper to the rice. Toss to combine. Taste and add more salt if needed.

  • 5

    Serve garnished with chives.

No nutrition information available for this recipe

More About This Recipe

  • It's summer and my garden continues to birth tomatoes and zucchini past the point of it being even remotely funny. So, with starch on the heart and lemon on the noggin, I just had had HAD to make risotto. And of course I needed to add roasted garlic lemon butter. It was divine and perfect and serendipitous and all things hyperbole mixed in this risotto.Prepare for love.Grab some arborio rice, stock, an onion, some white wine, zucchini, tomatoes, some of that insane butter (or regular!), cheese and chives. AND A LEMON.To serve I went with little ramekins because I'm pretty much a huge nerd, but you can serve it however ya fancy! Add some chives as garnish. Fresh lemony flavor, creamy rice, pops of garden produce. Yeah, that's really good.

    • 6 cups canned low-salt chicken broth
    • 3 1/2 tablespoons butter
    • 1 1/2 tablespoons olive oil
    • 2 large shallots, chopped
    • 2 cups arborio rice or medium-grain white rice
    • 1/4 cup dry white wine
    • 1 cup freshly grated Parmesan cheese (about 3 ounces)
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons fresh lemon juice
    • 4 teaspoons grated lemon peel
    1. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

    Why you’ll love this recipe:

    • It’s nice and creamy, with plenty of texture from perfectly al dente arborio rice and an abundance of spring vegetables.
    • This recipe is packed with flavor from garlic, leeks, fresh lemon juice and zest, and parmesan cheese.
    • It’s an easy meatless meal that’s made in one pot.
    • This spring risotto is customizable using your favorite fresh or frozen vegetables, and may be served as a main dish or side dish.

    How to Make It

    Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.

    Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper toss to coat.

    Bake prosciutto and asparagus until prosciutto is crisp and very light brown around the edges, about 8 minutes, and asparagus is a little darker and tender when pricked with the tip of a knife, 12 to 15 minutes. Remove both from oven and let cool. When cool enough to handle, cut asparagus into 1-in. pieces. Break prosciutto into small shards.

    Pour broth into a medium saucepan and bring to a simmer over medium heat.

    Heat remaining oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until limp but not brown, about 5 minutes. Add rice and cook, stirring constantly, until edges turn bright white, 5 minutes. Add wine bring to a boil and cook until almost evaporated, about 2 minutes.

    Add one ladleful, about 1/2 cup, of broth to rice and cook, stirring, until almost completely absorbed by rice. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite, 15 to 30 minutes (you will have broth left over).

    Stir in mint, ricotta, peas (if using fresh), and lemon juice and stir until most of lemon juice is absorbed. Add butter and shredded cheese stir until well mixed. Stir in peas (if frozen), asparagus, and pepper to taste.

    Divide risotto among bowls or plates. Top with prosciutto crisps and sprinkle with shaved cheese. Serve immediately.


    Reviews

    Dragoon from Goldsboro, the recipe author is not responsible for knowing how many people are in your household. Either figure out how to triple the recipe or don’t make it, and don’t review it unless you have made it. When you give a recipe 1 out of 4 forks you lower the average and others may be discouraged from trying it. I have made it, and while I don’t consider it company fare, it was a good family meal. I added thyme, as suggested by another reviewer.

    If this was a recipe for more than 2 people, WE HAVE 6 AT THE HOUSE, it could work for us. Since it's for 2 people, it can't be done

    Made it tonight. Very good and easy. Not as creamy as stove top but very delicious.

    My whole family loves this recipe. It’s a regular for us, and makes a great meatless entree.

    This is such an easy risotto recipe!! I enjoyed it immensely and loved the variety of veggies I could put on it (I think I will always use mushrooms in risotto, but it was good to try squash and others, too!) I think I would have taken mine out before the 25 minute mark. it was a bit too soft, but besides that, it was lovely. I would add more salt/pepper next time and maybe use the recommendation below to add thyme. It's a great recipe to keep playing with, I definitely recommend!

    I'll give it a try, but am I the only one you actually likes the process of making Risotto the 'old fashioned' way?? I guess it's because when I was a little girl my Italian grandmother and aunts put me on a stool and let me stir to my hearts content.

    Fantastic recipe! Used parsnips, carrots, rutaubaga, and butternut squash. Added fresh thyme to risotto. Such a simple gorgeous dish.

    This is a great recipe! It gets regular rotation in the fall. Full of flavor if you follow the recipe however, I always add extra wine to the risotto.

    This was gorgeous and quick. The risotto isn't quite as creamy as it would be if you were stirring it, but it was delicious nonetheless. To the person below complaining about using water in risotto: the recipe says use water OR stock. So use stock if you have it. Much tastier. I used beets, cauliflower, shallots, and half a red onion (using up veggies in the fridge).

    So good, so easy--a great way to use up extra veggies!

    Used up a bunch of veggies that I had in the frig and truly loved this recipe. The chicken broth added flavor and would recommend over water.

    I am intersted in trying this recipe, but the fact that they are using water instead of chicken stock/broth to cook the risotto doesn't make sense to me. The stock adds so much flavor!

    I will never, never make this dish again, most disappointing, tasteless. Time in preparing veggies is a total waste, if you must want to prepare this meal, use frozen veggies

    The whole family (including the meat loving husband) loved this. I was pleasantly shocked at how well the risotto turned out---just as if Iɽ made it on the stove top. (That's gonna come in handy for years to come!) I nervously doubled the risotto ingredients and it still came out perfect. Timing was also perfect. I used all chicken broth except for the water at the end (with the butter). We added our parmesan on top vs in the rice. Great recipe---so glad to have found an easy way to make risotto! I will definitely play around with different flavors in this. Thank you!

    This was a great dish! I used vegetable broth in making the risotto and a bit of shallots, roasted veg was butternut squash, parsnips and onion. Even my meat monger husband loved it!

    This is a great vegetarian comfort food recipe! I love the way it made the house smell. Baking was an easy way to do risotto and it came out well. I put a bit of balsamic vinegar on the veggies for the last few minutes in the oven. Very nice!

    I was really pleased with how this recipe turned out the only change I made was adding a bit more cheese than it suggested. The vegetables were delicious and the risotto was great, especially since it was so little work. Maybe starting the risotto immediately after putting the veggies into the oven, and letting it sit with the lid on for 20 minutes before I popped it into the oven helped with making it almost as creamy as "real" risotto? This might be my new winter comfort food go-to.

    This was certainly easy to make, but it lacked any flavor. Even after I grated lots more cheese than the recipe called for I couldn't taste anything more than creamy rice. The vegetables definitely add something, but if you're going to make risotto I think it's best to stick to the real thing.

    This is a quite tasty recipe! It doesn't compare to traditional risotto, but I wasn't expecting it to. It doesn't cook long enough to really break down the arborio like a risotto should. It comes out pretty creamy, but I made a mistake in not covering it when putting it in the oven, so I added another cup of water and cooked it covered another 15 minutes, so I can't testify as to how it turns out when following the recipe! I served this with some roasted eggplant, zucchini, onion and garlic I got from the farmer's market and it was very satisfying.


    Recipe Summary

    • 2 tablespoons olive oil
    • 1 large leek, cleaned and thinly sliced
    • 2 cloves garlic, minced
    • 1 cup Arborio rice
    • 2 cups low-sodium chicken broth, divided
    • 1 cup dry white wine
    • ½ pound bay scallops
    • ½ pound medium shrimp, peeled and deveined
    • 1 cup fresh snow peas, trimmed and halved crosswise
    • 1 medium red bell pepper, diced
    • 3 tablespoons grated Parmesan cheese
    • 2 teaspoons dried basil
    • 2 tablespoons lemon juice
    • ground black pepper to taste

    Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.

    Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.

    Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.


    Lemony prawn & pea risotto

    Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.

    Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

    Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.


    Recipe Summary

    • 20 fresh asparagus spears, trimmed
    • 4 cups low-sodium chicken broth
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 1 stalk celery, diced
    • ¼ teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 clove garlic, minced
    • 1 cup arborio rice
    • ½ cup dry white wine
    • ¼ cup freshly grated Parmesan cheese
    • 2 tablespoons lemon juice
    • ½ teaspoon lemon zest

    Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces set aside.

    Heat chicken broth in a saucepan over medium heat keep at a simmer while preparing risotto.

    Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice cook and stir until rice is lightly toasted, about 5 more minutes.

    Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.

    Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.


    How to Make Bright and Creamy Risotto

    This risotto achieves its creamy consistency thanks to the arborio rice's natural starch and the addition of softened mascarpone. To make creamy risotto, you will need to add the broth to the risotto while stirring consistently. This allows the rice to fully absorb the broth and release its starch. The addition of the mascarpone gives the risotto movement and a cheesy flavor. The cheesiness is balanced with earthy saffron and bright spring vegetables.


    Recipe Summary

    • 4 cups low-sodium chicken broth
    • 1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
    • Kosher salt and freshly ground pepper
    • 2 tablespoons extra-virgin olive oil, plus more for drizzling
    • 1 cup finely chopped yellow onion (from 1 small)
    • 1 1/2 cups short-grain Italian rice, such as arborio
    • 1/4 cup dry white wine, such as Sauvignon Blanc
    • 1 pinch saffron
    • 1 pound large peeled, deveined shrimp
    • 3/4 cup fresh peas
    • 3 tablespoons unsalted butter, room temperature
    • 1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving

    In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron cook until wine is mostly evaporated, about 30 seconds.

    Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth cook until shrimp are opaque, 2 to 3 minutes.

    Remove from heat. Stir in butter, lemon juice, and cheese season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.


    Watch the video: Ριζότο λαχανικών Νηστίσιμο Επ. 30. Kitchen Lab TV. Άκης Πετρετζίκης (June 2022).


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