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photo Summer Lemon-Vegetable Risotto Recipe | Say Mmm

Summer Lemon-Vegetable Risotto

Reserving some of the cooking liquid for the very end helps to keep the risotto creamy.
4 Servings - 59 min - myrecipes.com
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Servings:4  | Calories:568 | Total Fat:18g  | Chol:25mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 18g
28 %
Sat Fat 6g
30 %
Total Carb 82g
27 %
Fiber 9g
36 %
Sugars 11g
---
Cholesterol 25mg
8 %
Sodium 1765mg
74 %
Protein 19g
38 %
Calories:
31% Organic vegetable broth
30% Arborio rice
28% Others combined
9% Pecorino Romano cheese
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

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 dry white wine
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

 Directions : View recipe directions on myrecipes.com
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