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Lemony Spring Vegetable Risotto With Tarragon

When I think of Spring produce, fresh asparagus, peas and lemons always come to mind. Add that with a pinch of dried tarragon, and you have a perfect risotto to welcome the warm weather with.

This vegan, gluten-free dish has only a slight after hint of lemon, so if you like it a little stronger, just add a little more of the juice. I would suggest adding both the tarragon and fresh squeezed lemon juice a little at a time to fit individual tastes. For example, I like it a little more lemony, but the rest of the family doesn’t.

Serve with a light, refreshing glass of white wine.

Lemony Spring Vegetable Risotto With Tarragon
by Michelle Maskaly, The Adirondack Chick

1 pound asparagus
1 cup fresh peas
2 cloves garlic
1 small onion
1 small lemon, juiced
1 cup aborio rice
1 cup white wine
2 tablespoons olive oil
4 cups vegetable broth {you might have a little leftover}
dried tarragon

Cut the tips off the asparagus and blanch them. Then, blanch the peas. Set both aside. {This link will show you how to blanch the asparagus)

Bring the vegetable broth to a boil and then lower to keep hot. Peel and chop the onions and garlic.

In a large pot, heat the olive oil, and then add the garlic and onions. Saute about a minute. Add in the rice, and stir until it’s coated with oil and the onions and garlic. 

Add in the wine, and mix on medium to high heat until it is mostly absorbed. Add the  vegetable broth to the rice one or two ladles at a time, making sure you’re continuously stirring the rice and broth mixture. When the rice absorbs the broth add another ladle of it. Continue until the rice is plump and soft, and the mixture has a creamy consistency. Remember the key to a good risotto is constant stirring!  

Once the risotto is almost complete, add in the peas and asparagus. Gently stir. Add in the lemon juice and a small pinch of tarragon. 

Enjoy! 

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