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dinner

Lemon Asparagus & Pea Risotto

Lemon asparagus & pea risotto. Grab that white wine again and pencil in a happy hour glass while cooking with it tonight!

Risotto is quickly emerging as my go to Friday meal during quarantine. It’s quick, filling, and has a wow factor. It also requires wine, which makes it a great Friday cooking/happy hour/ unwind activity. So, grab that white wine again and pencil in a glass for tonight!

Note: this recipe is adapted from the wonderful Love and Lemons.

Ingredients

  • 3 cloves garlic, minced
  • 1 large yellow onion or 2 shallots
  • 1 lemon
  • 3 cups veggie broth
  • 2 tbs butter (can sub for vegan butter)
  • ½ tablespoon olive oil
  • 1 cup arborio rice
  • 1/4 cup white wine (the drier the better)
  • salt & pepper to taste
  • ½ cup peas (I used frozen)
  • Handful asparagus, chopped
  • Optional additions – shaved parmesan, fresh herb, poached egg, red chili flakes (I didn’t use any of these)

Directions:

  1. Chop garlic and onion/shallot. Zest the lemon into a small bowl, set zest aside, and cut lemon in half.
  2. In a small pot, bring veggie broth to a simmer.
  3. In a large skillet over medium heat, heat butter, oil, onion/shallot, garlic, and salt. Cook for 4-5 minutes.
  4. Add rice to skillet, and toast for a minute.
  5. Cut lemon in half. Squeeze half of lemon over rice, and add white wine. Let it cook for 2 min, stirring frequently until liquid evaporates.
  6. Time for the spoon by spoon method! Turn down heat on skillet, and add broth to rice, one ladle at a time- as in, once the broth evaporates, add the next ladle. It should take about 20 min total, and be sure to stir frequently throughout. Taste the rice; if it’s not cooked, continue with spoons of water. Add in asparagus and peas with last spoonful.
  7. Remove pan from heat. Squeeze other lemon half over risotto, then sprinkle with zest and any needed salt/pepper. Add in optional toppings if desired, and enjoy!

What am I listening to as I make this?Life is Confusing” by Langhorne Slim

What can I learn while I make this? What exactly lemon zest is. The zest is the yellow part of the lemon peel (skin/rind refers to the entire peel). These are not interchangeable!! The white part of the skin is bitter whereas the yellow zest part has the bright, lemon flavor. 


What if I want a good dinner but not this one?


Want more Carmel Kama’aina content? Follow me on Instagram. All my latest recipes and behind the scenes tricks are published first on Instagram. Check out this recipe on Instagram, below:

View this post on Instagram

Lemon asparagus & pea risotto. Grab that white wine again and pencil in a happy hour while cooking with it tonight! #lemonweek Ingredients: 3 cloves garlic, minced 1 large yellow onion or 2 shallots 1 lemon 3 cups veggie broth 2 tbs butter (can sub for vegan butter) ½ tablespoon olive oil 1 cup arborio rice 1/4 cup white wine (the drier the better) salt & pepper to taste ½ cup peas (I used frozen) Handful asparagus, chopped Optional additions – shaved parmesan, fresh herb, poached egg, red chili flakes (I didn’t use any of these) Directions: Chop garlic and onion/shallot. Zest the lemon into a small bowl, set zest aside, and cut lemon in half. In a small pot, bring veggie broth to a simmer. In a large skillet over medium heat, heat butter, oil, onion/shallot, garlic, and salt. Cook for 4-5 minutes. Add rice to skillet, and toast for a minute. Cut lemon in half. Squeeze half of lemon over rice, and add white wine. Let it cook for 2 min, stirring frequently until liquid evaporates. Time for the spoon by spoon method! Turn down heat on skillet, and add broth to rice, one ladle at a time- as in, once the broth evaporates, add the next ladle. It should take about 20 min total, and be sure to stir frequently throughout. Taste the rice; if it’s not cooked, continue with spoons of water. Add in asparagus and peas with last spoonful. Remove pan from heat. Squeeze other lemon half over risotto, then sprinkle with zest and any needed salt/pepper. Add in optional toppings if desired, and enjoy! Simplified from @loveandlemons – thank you!!

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