Best Bites: Lemon risotto with spring vegetables

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It's springtime, and what's better than a healthy and tasty risotto? In this week's episode of Best Bites, check out the recipe for lemon risotto with spring vegetables.


  • 12 oz chopped and cooked asparagus
  • 1 cup fresh peas
  • 1 quart vegetable stock
  • 2 cups water
  • Asparagus & leek trimmings
  • Leftover parsley stems
  • 1 tbsp olive oil
  • 1 medium sliced leek
  • 2 minced garlic cloves
  • Salt & pepper
  • 1 ½ cups arborio rice 
  • 1 cup dry white wine
  • 1 tbsp lemon juice
  • 2 tsp lemon zest
  • 2 tbsp chopped parsley
  • ⅓ cup grated parmesan cheese


  1. Add olive oil to a saucepan and once it’s hot, add in the leek slices, garlic, salt and pepper and saute for 5 minutes.  
  2. Pour in the arborio rice and stir so that the rice is coated thoroughly in olive oil. Cook for 1 to 2 minutes.
  3. Add in the white whine and cook until the wine is reduced. 
  4. Gradually ladle in the chicken stock making sure to stir in between each addition. Cook the rice for another 20 minutes. 
  5. Add in the asparagus, peas, lemon juice, parmesan cheese, parsley and lemon zest. Combine. 
  6. Enjoy! 
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