As I hear rumblings of all things pumpkin just around the corner (yay!), I realized that my days of beautiful, fresh vegetables are numbered (boo). Which means I needed a recipe that used some of summer’s best. This risotto recipe from Cooking Light fit the bill: Asparagus, Sugar Snap Peas, Zucchini, Yellow Squash.. mmm.
Ingredients:
8 ounces asparagus, trimmed and cut into 1-inch pieces
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic vegetable broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup beer (I used a pilsner)
1/2 cup (2 ounces) grated fresh parmesan cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
8 ounces sugar snap peas, trimmed and cut in half
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
1 (8-ounce) yellow squash, halved lengthwise and cut into 1/2-inch-thick slices
4 3/4 cups organic vegetable broth
1/2 cup finely chopped shallots
1 cup uncooked Arborio rice
1/4 cup beer (I used a pilsner)
1/2 cup (2 ounces) grated fresh parmesan cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
Prepare your veggies while waiting for a large pot of water to come to a boil.
Add the asparagus and peas and cook for 3 minutes. Drain and rinse under cold water.
Heat a large saute pan over medium-high heat. Add 2 teaspoons olive oil to the pan and swirl to coat. Add the zucchini and squash to the pan and cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.
Add the vegetable broth to a small saute pan and bring to a simmer. Keep warm over low heat.
Add 1 tablespoon olive oil in a large saute pan or a Dutch oven over medium heat. Add the shallots and cook for 3 minutes.
Stir in the rice and cook for 1 minute.
Add the beer and cook until liquid is absorbed, about 30 seconds.
Stir in 1 cup broth and cook for 5 minutes or until the liquid is nearly absorbed. (You’re supposed to stir risotto constantly but I tend to get distracted and walk away. Whoops).
Continue to add the broth 1/2 cup at a time, stirring occasionally until each portion of the broth is absorbed before adding the next, about 22 minutes total.
Stir in vegetables and cook 1 minute or until thoroughly heated.
Remove from heat, and stir in the cheese, chives, lemon rind, lemon juice, and butter. Serve.
I love the creamy risotto with the crunch of the vegetables. I also love the colors in this dish!
The lemon adds a nice pop of citrus at the end which really complements the vegetables in this recipe. Definitely a winning dish!
Deglazing with beer? Sounds interesting!
I have never tried a risotto but this recipe looks easy and appetizing! PS-just found your blog and think it’s great
Thanks Necie! I love risotto although I rarely ever stir the entire time (shh)