Spring Vegetables With Shallots And Lemon Recipes

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.

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.