Elegant and Flavorful: Lavender Lemon Risotto Recipe

Today’s Unique Creation: Lavender-infused Lemon Risotto

As we transition into the cooler months, I find myself craving warm, comforting dishes that also have a touch of elegance. Today, I’m excited to share with you my recipe for Lavender-infused Lemon Risotto. This dish combines the creamy richness of traditional risotto with the fresh, floral notes of lavender and zesty lemon. It’s a unique fusion of flavors that is perfect for a cozy night in or a special gathering with loved ones.

Ingredients:

• Arborio rice (300g)
• Chicken or vegetable broth (1 liter)
• Lavender buds (1 tbsp)
• Lemon zest (from 1 lemon)
• Parmesan cheese (grated, 100g)
• Fresh thyme (1 tbsp, chopped)
• Butter (50g)
• Salt and pepper (to taste)

Kitchen Tools:

• Saucepan
• Wooden spoon
• Microplane
• Grater

To start, heat the chicken or vegetable broth in a saucepan over low heat until it simmers. In a separate saucepan, melt the butter over medium heat. Add the Arborio rice and toast it for a few minutes until it becomes translucent.

Next, add the lavender buds and lemon zest to the rice and stir until fragrant. Begin adding the simmering broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. This process should take about 18-20 minutes.

Once the rice is creamy and al dente, remove the saucepan from heat and stir in the grated Parmesan cheese, fresh thyme, salt, and pepper. Let the risotto sit for a couple of minutes to allow the flavors to meld together.

Serve the Lavender-infused Lemon Risotto hot, garnished with a sprinkle of fresh thyme and additional lemon zest, if desired.

The approximate total weight of the cooked dish is 900g, with 4 servings at 225g each. One serving has approximately 350 calories.

For a unique twist, try letting the risotto rest overnight in the refrigerator. The flavors will intensify, and the texture will become even creamier when reheated the next day.

I hope you enjoy this Lavender-infused Lemon Risotto as much as I do. Feel free to experiment with different herbs or citrus fruits to make it your own. Happy cooking!