Vibrant Lemon Basil Risotto Recipe

Today’s Special: Lemon Basil Risotto

Ever since I discovered the magic of risotto, I’ve been experimenting with different flavor combinations to create unique and delicious dishes. Today, I’m excited to share my recipe for Lemon Basil Risotto. This dish is perfect for a light lunch or a side dish for your next dinner party.

Ingredients:

• arborio rice (200g)
• vegetable broth (1L)
• lemon zest (2 lemons)
• fresh basil (30g)
• parmesan cheese (50g)
• butter (50g)
• garlic (2 cloves, minced)
• onion (1, finely chopped)
• white wine (100ml)
• olive oil
• salt and pepper to taste

Kitchen Tools:

• saucepan
• wooden spoon
• grater
• knife
• cutting board

To start, heat some olive oil in a saucepan over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent. Add the arborio rice and cook for a few minutes until the rice is lightly toasted.

Next, pour in the white wine and stir until it’s mostly absorbed. Begin adding the vegetable broth one ladle at a time, stirring constantly and allowing each ladle to be absorbed before adding the next one. This process will take about 20-25 minutes.

Once the risotto is creamy and the rice is cooked to al dente, stir in the lemon zest, chopped fresh basil, butter, and parmesan cheese. Season with salt and pepper to taste.

Transfer the risotto to serving plates and garnish with some extra lemon zest and basil leaves. Serve hot and enjoy the vibrant flavors of this Lemon Basil Risotto.

Approximate total weight: 900g
Number of servings: 4
Average weight per serving: 225g
Approximate calorie count per serving: 350 calories

One unique tip for this recipe is to add a splash of lemon juice at the end to brighten up the flavors and give the risotto an extra zing.

I hope you give this Lemon Basil Risotto a try and make it your own with different herbs or cheeses. It’s a versatile dish that’s sure to impress your taste buds!