Join Our Newsletter
Get our best recipes and health tips delivered right to your inbox!
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.