This week, the Culinary Medicine team is here to share a recipe for Lemon, Asparagus and Pea Risotto.
Ingredients (Serves 6):
- 5 cups broth of your choice (vegetable or chicken work best)
- 1 Parmesan rind
- Herbs of choice; basil, parsley stalks, chives (whatever you have)
- 4 Tbsp. olive oil
- 2 Tbsp. butter
- 1 clove garlic, chopped
- 1 onion, finely diced
- 2 cups Arborio rice
- 1-2 lemons, zested and juiced
- 1 cup frozen peas
- 1 cup asparagus pieces
- 5 Tbsp. Parmesan cheese
- Salt and pepper to taste
- Optional: add chicken, shrimp, or scallops to make it a complete meal
- Place broth into a saucepan and bring to a simmer (You will need to keep this at a simmer throughout the cooking process).
- Melt butter and olive oil in a pan over med-low heat.
- Add onion and garlic and sauté until transparent; about 5 minutes.
- Add rice and toast, stirring until it starts to make a crackling noise and is well coated in the oil and onion mix.
- Add the Parmesan rind.
- Add enough hot broth to just cover the rice. Continuously stir.
- Once broth is absorbed, add more to cover the rice again.Keep stirring until broth is absorbed again.
- Add broth to cover rice and complete one last cook. Halfway through this cook, add the asparagus, peas, and fresh herbs. Stir through.
- If needed, repeat with broth until rice is just cooked through.
- Remove the Parmesan rind, add the shredded Parmesan, salt, and pepper and stir through, cooking for further 1-2 minutes.
- Taste the rice. It is cooked when it is still firm to the bite, though with outer softness. For a soupier risotto, add more broth and cook until the rice is soft to the bite.
- Turn off the heat and add the lemon zest and juice. Rest for 5 minutes before serving to allow it to thicken slightly.
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