Shallots, celery, and tender asparagus spears take center stage in this succulent Italian rice recipe. Gluten-free and bursting with garden-fresh flavors, this healthy risotto recipe is sure to be a crowdpleaser.
Recipe yields 6 servings
In a saucepan, heat water and broth over medium heat to a simmer.
In a large skillet, heat oil over medium-high heat until hot. Add shallots to pan and cook for 3 minutes, stirring frequently. Add carrot, celery and zucchini and cook 2 more minutes. Add rice; cook 1 minute.
Stir in white wine and cook until the liquid is absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; stir in half the cheese, the lemon juice and black pepper and stir to combine. Sprinkle with remaining cheese and parsley before serving. Serve immediately.