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http://www.poorgirleatswell.com/site/wp-content/uploads/2011/10/spring-veggie-risotto-4.jpg

Serves 4

1 small shallot finely diced
1 TBL. Extra virgin olive oil
2 cups short grain brown rice
3-¾ cups vegetable stock
1 lb. bunch fresh asparagus
1 cup fresh peas shucked and blanched or frozen peas (thawed)
½ thinly sliced spring onion (optional)
¼ cup chopped fresh dill
1-cup vegetable stock heated in a small saucepan
Juice of lemon
Zest of lemon
Salt and pepper to taste
Drizzle of extra virgin olive oil

In a medium heavy bottom saucepan, sauté the shallot in the olive oil until translucent. 1-2 minutes. Add the rice and sauté for another 30 seconds to toast. Add 3 ¾ cups vegetable stock and lower heat to bring rice to a low simmer and cover. Cook for 40-45 minutes until tender. 

While the rice is cooking heat the oven to 400 degrees. Cover a cookie sheet with parchment paper and spread asparagus over. Drizzle with olive oil and season with salt and pepper. Roast for 15 minutes and check to see if they are cooked until tender but crisp. Cook for more time if they are still tough. Cool and chop into bite sized pieces. Set aside.

Toss rice and lemon juice in a large bowl. Add some heated stock to make creamy. Toss in vegetables, dill and zest. Taste for seasoning with salt and pepper. Divide into plates and drizzle with olive oil – serve.

 

Recipe Credit: Rose Hattabaugh

 

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