We love risotto in our house!!! It one of my new favorite things to cook! This recipe is adapted from Joanne Eats Well with Others.
1 bunch asparagus (cut into 1 inch pieces)
1/2 lb sugar snap peas
5 tsp extra virgin olive oil (divided)
1 zucchini (cut into half moons)
4 3/4 cup vegetable broth
1/2 cup finely chopped shallots
1 cup arborio rice
1/2 cup grated parmesan cheese
1/4 cup chopped fresh chives
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1 tbsp unsalted butter
salt and pepper to taste
Bring a large pot of water to a boil and cook the asparagus and sugar snap peas for 3 to 4 minutes. Drain then rinse with cold water and set to the side. Heat 2 tbsp olive oil in a nonstick pan, saute the zucchini until tender, remove from skillet and set to the side. Bring the vegetable broth to a simmer in a medium pot. Add the remaining olive oil back to the skillet and saute the shallots. Stir in the rice and cook for 1 minute. Add in 1 cup of vegetable broth until it is absorbed. Add another 1/2 cup of broth and stir. Continue this process as each 1/2 cup is absorbed into the rice but reserve 1/4 cup of vegetable broth. Add back the sugar snap peas, asparagus and zucchini. Stir the vegetables into the rice, remove from heat and add the remaining broth, parmesan cheese, chives, lemon zest, lemon juice and butter. Season with salt and pepper and serve.