It’s Tasty Tuesday, where we bring you new, fresh, local, healthy recipes and food tips every week. Find out what’s in season and what will keep you energized during and after your workout!
There are some really delicious dishes coming into season. At the moment there is some overlap, meaning asparagus is still arriving and morels are just being collected! That means it’s time for one of my favorite recipes: Lemon Risotto from Tofino’s SoBo Cookbook!
Make your meal even healthier. Tip:
This dish makes a great side dish to a main dish like the herb-crusted halibut recipe also included in the cookbook. The recipe calls for vegetable stock, so of course I used the homemade version I have in my freezer (much less salt!). You can make it vegan by using vegan butter to saute the shallots and garlic and omitting the added pecorino cheese. It’s damn creamy as is!
Click through for the recipe!…
Adapted from the SoBo Cookbook
Serves 4 (I could also halve it)
INGREDIENTS:
– 1/4 cup olive oil
– 1 cup Arborio rice
– 2 medium shallots, chopped
– 3-4 minced garlic cloves
– 1/2 cup dry white wine
– 4 cups vegetable broth (heated in a separate pot)
– 1/4 cup lemon juice (one large lemon)
– 1/4 cup butter (vegan, optional)
– 1/4 cup vegan parmesan (optional)
– 8 large fresh morels, cleaned
– 8 asparagus spears, each cut into 4 pieces
– 1/2 cup fresh or frozen peas
INSTRUCTIONS:
Heat the olive oil in a hot-bottomed skillet over medium-high heat. Add the rice and stir with a wooden spoon. Add the shallots and garlic and stir for a few more minutes to toast the rice.
When the rice begins to brown, add the wine and stir until the rice begins to absorb the wine.
Before it has completely evaporated, add a cup of hot vegetable broth and stir constantly. Stir until the broth is almost completely absorbed, then repeat this process until all the broth is used up. (approx. 20 minutes)
Add the lemon juice and mix well. Set aside
Cut the cleaned mushrooms into quarters (rings) and heat a small amount of butter or olive oil in a frying pan over medium heat. Add the mushrooms and cook, turning frequently, 3 to 4 minutes. Season with a little salt and set aside.
While cooking the mushrooms, boil a pot of water to blanch the asparagus and peas for 45 seconds. Drain and add to the lemon risotto.
Add the optional butter and cheese and stir until melted.
Finally fold in the mushrooms.
Can be served as a side dish for 4 plates or as a main course for 2.
ENJOY!
Let us know if you make this recipe by posting it on Instagram or Twitter and using the hashtag #LiveBarreLife! And if there are specific meals, fruits, vegetables, or meats, you’d like to see them on the blog!
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Photos and recipe by: Christine McAvoy
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