Preserved Lemon Risotto with asparagus & zucchini

I buy loads of food on vacation. I love finding things that I might not usually cook with - and sometimes things I do - and pick them up somewhere unique. Artichoke hearts in Rome, tomato paste in Venice, salt in Hawaii, and preserved lemons from Palm Springs - but sometimes I’m at a loss for what to do with them once I get home.

Preserved lemons are surprisingly simple to cook with - they go with almost anything but can feel intimidating. This risotto is the perfect introduction to using preserved lemons. And then you can graduate to more complicated recipes later - or not.

Preserved Lemon Risotto

With asparagus and zucchini

Serves 4

1 bunch asparagus, chopped

½ preserved lemon, drained and chopped

1 zucchini, chopped

1 onion, chopped

¼ cup butter, divided

¼ cup olive oil, divided

2 cup Arborio rice

6 cups room temperature vegetable stock

1 cup parmesan cheese

salt and pepper

STEP 1

Heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add the onions zucchini, and asparagus. Cook 5 minutes until slightly browned and tender. Remove from the pan and set aside.

STEP 2

Add two tablespoons olive oil and rice to the pan - stir until coated with oil. Pour in one cup of chicken stock and stir until completely incorporated. When most of the stock has dissolved, add another cup of stock. Continue until all of the stock has been added. Season to taste with salt and pepper.

STEP 3

Remove from heat and stir in remaining butter, Parmesan cheese, and reserved asparagus and preserved lemons.

More spring menu ideas