Best Spring Vegetables With Shallots And Lemon Recipes

Spring Vegetables with Shallots and Lemon image

Yield Serves 6

Number Of Ingredients 8

2 tablespoons olive oil
1 tablespoon unsalted butter
4 shallots, cut crosswise into thin slices
1 pound sugar snap peas, trimmed
1 pound asparagus, trimmed and cut diagonally into 1/2-inch slices
3 pounds fresh fava beans, shelled, blanched in boiling water 1 minute, and outer skins removed, or 1 pound frozen Fordhook lima beans, blanched and, if desired, skinned in same manner
two 3-inch strips lemon zest removed with a vegetable peeler and cut crosswise into julienne strips
2 teaspoons fresh lemon juice

Steps:

In a large skillet, heat 1 tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté shallots, stirring, until tender, about 2 minutes. With a slotted spoon transfer shallots to a bowl. In fat remaining in skillet, sauté snap peas with salt to taste, stirring occasionally, until crisp-tender and add in shallots.
In skillet, heat remaining tablespoon oil and 1/2 tablespoon butter over moderately high heat until foam subsides and sauté asparagus with salt to taste, stirring occasionally, until crisp-tender. Add fava or lima beans and sauté, stirring occasionally, 2 minutes. Add zest, lemon juice, snap peas and shallots, and salt and pepper to taste and sauté, stirring, until just heated through.

Spring Risotto With Shallots and Lemon image

Provided by Shannon Cooks

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
3 shallots
2 sticks celery
1 tablespoon extra virgin olive oil
2 cups arborio rice
1 1/2-2 liters vegetable stock
1 lemon, zest of
1/4 cup lemon juice, freshly squuezed
1 teaspoon dried rosemary
6 tablespoons parmesan cheese, freshly grated
1/3 cup heavy cream
2 tablespoons butter
salt and pepper

Steps:

Chop shallots and celery finely.
In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
Add arborio rice and stir to coat rice with oil/butter.
Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
Add lemon zest and rosemary.
Remove from heat and stir in the reserved bowl of cream and lemon juice.
Add butter, pepper and salt and serve.

Nutrition Facts : Calories 608.7, Fat 25, SaturatedFat 13.8, Cholesterol 64.3, Sodium 223.2, Carbohydrate 84.6, Fiber 3.3, Sugar 0.8, Protein 10.5