I have included two versions of this recipe below, one made with starchy, white arborio rice and the other made with short grain brown rice. Both have peas and asparagus which are readily available right now and get a kick from a light lemon chimichurri, a sauce that is traditionally used on steak in Argentina but makes a great addition to the risotto here.

Want more ideas for vegetarian recipes? Check out Amy’s blog at www.deliciousbynature.com.

If using brown rice, drain soaked rice. Bring a medium pot of water to a boil. Add rice and parboil about 15 minutes. Strain rice and set aside.

Heat vegetable stock in a medium pot over low heat, just to warm.

Heat a large, deep skillet over medium heat. Heat 2 tbsp olive oil then add minced shallot and stir. Cook about 5 minutes, until shallots start to brown. Add in rice of your choice and stir to coat with oil and shallots. Cook about 3 more minutes until rice gets a little brown color on it.

Add lemon juice to the pan and scrape the bottom to pick up cooking bits. Once lemon has been added scoop out about 2 ladles full of warm stock (about 3/4 cup) and add to the pan. Add in nutritional yeast (if using), stir, and allow stock to simmer off over medium-low heat. You will continue adding stock as it evaporates, about 8 or 9 times (though it may be more). Look for the rice to become sticky and starchy, though the brown rice will not get quite as sticky.

In the meantime, wash and trim asparagus. Cut off the tough ends and then slice into 1 inch pieces. Also, stir together the lemon zest, garlic, scallions, parsley, and 2 tbsp olive oil in a small bowl.

Once you start to see the rice coming together stir in the asparagus and peas. Add in one last ladle full of stock and allow to cook off. This will cook the peas and asparagus as well as finish of the rice. Taste for flavoring and add in salt and pepper as needed.

Remove risotto from pan and top with a small dollop of chimichurri (lemon zest mixture). Stir into personal bowl as you eat.