Best 2 Spring Vegetables With Shallots And Lemon Recipes

Spring is in the air, and that means it's time to enjoy the bounty of fresh vegetables that are now in season. This collection of recipes features a variety of spring vegetables, including asparagus, peas, carrots, and radishes, all of which are cooked with simple, flavorful ingredients to highlight their natural sweetness and freshness. From a vibrant spring vegetable stir-fry to a refreshing spring vegetable salad, these recipes are perfect for a light and healthy meal that celebrates the best of the season. And for those with a sweet tooth, there's even a recipe for a delicious spring vegetable tart that's sure to impress your friends and family. No matter what your taste, you're sure to find a recipe in this collection that you'll love.

Here are our top 2 tried and tested recipes!

SPRING RISOTTO WITH SHALLOTS AND LEMON

Spring Risotto With Shallots and Lemon image

This risotto recipe is a masterpiece, a fresh musical overture for your palate - dining on this risotto is akin to hearing a symphony played by the world's greatest philharmonic, performed in a glorious baroque concert hall.

Provided by Shannon Cooks

Categories Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

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

SPRING VEGETABLES WITH SHALLOTS AND LEMON

Spring Vegetables with Shallots and Lemon image

Categories Bean Vegetable Side Sauté Vegetarian Quick & Easy Lemon Asparagus Spring Healthy Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 8

Ingredients

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.

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and avoid scrambling.
Choose fresh, seasonal vegetables: This will ensure that your dish is packed with flavor. Spring vegetables like asparagus, peas, and artichokes are all great choices.
Don't overcrowd the pan: When cooking the vegetables, make sure you don't overcrowd the pan. This will prevent them from steaming instead of sautéing.
Use a high-quality olive oil: A good olive oil will add flavor and richness to your dish. Look for an extra virgin olive oil that is made from ripe olives.
Season to taste: Be sure to taste the vegetables before serving and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice.

Conclusion:

This recipe for spring vegetables with shallots and lemon is a simple but delicious way to enjoy the flavors of the season. The vegetables are sautéed until tender and then tossed with a bright and flavorful lemon-shallot vinaigrette. This dish is perfect for a light lunch or dinner, and it can also be served as a side dish. With its fresh, vibrant flavors, this recipe is sure to please everyone at your table.