Lemon Risotto with Peas & Asparagus

White Scribbled Underline Get the Recipe

This creamy Lemon Risotto with Peas and Asparagus is a restaurant-quality dish that you can make it home!

Packed with Flavor!

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Perfect For Spring!

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What you'll need:

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Step-by-step instructions

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Step 1: Heat the chicken stock in a saucepan with water and vegetable trimmings.

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Step 2: Sauté leeks and garlic in olive oil in a medium sauté pan until softened.

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Step 3: Add the rice and stir to coat the grains. Cook 1-2 minutes. Then add the wine. Let it reduce.

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Step 4: Add the warm stock, a few ladles at a time, stirring the rice often. Continue until rice is cooked.

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Step 5: Stir in the lemon juice and zest, asparagus, peas, parmesan cheese, and butter.

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Step 6: Garnish risotto with fresh parsley and lemon zest. Serve immediately.

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Ready to Make This Dish?

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Get my FREE Superfoods eBook

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Dr. Sonali Ruder aka The Foodie Physician

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