Lemony Spring Risotto

Lemony Spring Risotto
Makes 4
Prep 15 m
Cook 34 m



  1. 1 of 3 Bring broth and 1/2 cup water to a simmer in a medium lidded pot. Add asparagus and cook 3 minutes or until crisp-tender. Remove asparagus to a colander with a slotted spoon and run under cold water; set aside. Repeat with fresh peas, but cook only 1 minute. (If using frozen peas, skip this step.) Reduce heat to low and cover broth.
  2. 2 of 3 Heat oil and butter in a large saute pan over medium heat. Add shallots and cook 2 minutes. Stir in rice and cook 1 minute. Pour in wine and cook until liquid is almost absorbed, about 2 minutes. Add 1/2 cup of the reserved hot broth and stir; when most of the liquid has been absorbed, add another 1/2 cup broth. Continue until broth is gone and rice is tender, stirring well with each addition, about 20 to 25 minutes total.
  3. 3 of 3 Stir in lemon zest and juice, Parmesan, salt, frozen peas (if using) and reserved vegetables. Serve immediately.
Nutrition Information for Lemony Spring Risotto
Servings Per Recipe: 4
Per Serving: 4 g fiber, 10 g Fat, total, 60 g carb., 4 g sat. fat, 16 mg chol., 893 mg sodium, 13 g pro., 401 kcal cal.