Lemon Herb Risotto with Spring Vegetables

Italian · Spring · 75 min · Serves 6 · By Lesapor Test Kitchen

This advanced risotto showcases the fresh flavors of spring. Combining bright lemon zest with a melange of tender vegetables, it's a dish that celebrates the season. Ideal for meal prepping, the flavors deepen when made ahead, making it a perfect choice for an elegant yet practical weekday dinner.

Ingredients

• 1 cup arborio rice
• 4 cups vegetable stock, warm
• 2 tablespoons olive oil
• 1 cup leeks, thinly sliced (white and light green parts only)
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup asparagus, cut into 1-inch pieces
• 1 cup peas, fresh or frozen
• 1/2 cup Parmesan cheese, grated
• 2 tablespoons unsalted butter
• 1 lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• Salt, to taste
• Black pepper, to taste

Method

1. In a large pot over medium heat, warm the olive oil. Add the leeks and garlic, cooking until softened, about 5 minutes.
2. Add the arborio rice to the pot, stirring to coat the grains with oil. Cook until the edges of the rice become translucent, about 3 minutes.
3. Pour in the white wine, stirring constantly until fully absorbed by the rice.
4. Begin adding the vegetable stock, one ladle at a time, stirring frequently, and allowing each addition to be absorbed before adding the next.
5. After about 15 minutes, when the rice is nearly tender, stir in the asparagus and peas. Continue to add stock until the rice is creamy and fully cooked.
6. Remove the pot from heat. Stir in the Parmesan cheese, butter, lemon zest, and juice. Season with salt and black pepper to taste.
7. Gently fold in the fresh parsley. Allow the risotto to rest for a few minutes before serving, or cool completely and store for make-ahead meal prep.