Pictures?? What? Are you reading the right blog? Yes, indeed, there are pictures attached to this story. Look how pretty! As stated before, when the dark days of January start to weigh on me, I need light, lemony, happy recipes. I can think of nothing simpler than a risotto with some lovely spring veggies to brighten my day. This comes together so quickly, and it is infinite in what you can add to it.
This was the wine that I was going to use in the risotto, but there was only enough for one glass, so I drank it instead.
This is the wine I ended up using in the recipe. A little sweet, but I love Rieslings! Use about 1/4 cup.
My ingredients, excepting the Parmesan cheese and the vegetable broth.
My appetizer, as I was chopping and getting everything ready. Goes great with white wine!!
The shallots in the olive oil.
Now with a little bit of broth and the wine.
The chopped up asparagus and sugar snap peas, with the cheese in the background.
I also forgot to photograph the lemons once they were all zested and juiced. They looked more than a little beat up after they added their awesomeness to the rice!
1 1/4 cup of Arborio rice
2 tablespoons of olive oil
About 3 1/2 cups hot vegetable broth (you can use chicken broth too – I just liked the veggie taste)
About 1/4 cup of white wine
1 large shallot, chopped
About 1/3 lb of asparagus, chopped into 1/2 inch pieces (only until you get to the woody bits)
About 1/2 cup sugar snap peas, chopped into 1/3 inch pieces (or smaller if you get carried away)
1 lemon, juice and zest
About 1/4 cup Parmesan cheese
Heat up vegetable broth, either in a pot or on the stove. Have it simmering by the time you pour the wine into the rice.
Heat up olive oil in a heavy bottomed pot. Add chopped shallot.
Allow shallots to caramelize, about 5 minutes.
Add Arborio rice to onions and olive oil. Stir to coat rice with oil, about 3 minutes.
Add wine to rice. Stir until just soaked into the rice.
Add about 3/4 cup of broth. Stir constantly until the rice has absorbed the broth. Repeat with the remaining broth.
With the last bit of broth, add asparagus, sugar snap peas, lemon zest and lemon juice to rice. Keep stirring!
When the last of the broth is absorbed, add about 1/4 cup of Parmesan cheese, and stir through. Serve immediately.
This makes about 2 or 3 servings, depending on how hungry you are, and how much you indulged in the chips while you were prepping.