I wanted to share a recipe today that reminds me of spring. When I think of spring I always think of lemons. Lemons add a fresh, vibrant flavor that I love.
Risotto may seem intimidating, but you just have to keep an eye on it. Once you get the hang of it, it really is easy. And there are so many different things you can do with risotto.
Feel free to add veggies. Sometimes I add peas and/or asparagus to this.
Feel free to add veggies. Sometimes I add peas and/or asparagus to this.
Enjoy!
This recipe is free of the top 8 allergens (egg-free, dairy-free, wheat-free, peanut-free, tree nut-free, soy-free, fish-free and shellfish-free) and vegan.
Lemon Basil Risotto
2 large shallots, diced
1 cup arborio rice
Zest and juice from 1 lemon
1/4 cup basil, chopped
Salt and pepper
Heat the broth to a simmer in a saucepan.
Reduce the heat to low. You just want to keep it warm.
In a large skillet heat the olive oil over medium heat.
Reduce the heat to low. You just want to keep it warm.
In a large skillet heat the olive oil over medium heat.
Add the shallots and sauté until just tender, about 5 minutes.
Add the rice and sauté for a minute.
Add the lemon juice and cook, while stirring, until it is absorbed.
Add enough broth to just cover the rice and stir frequently until almost absorbed.
Repeat until the rice is al dente.
This will take about 20 minutes total.
Add the lemon juice and cook, while stirring, until it is absorbed.
Add enough broth to just cover the rice and stir frequently until almost absorbed.
Repeat until the rice is al dente.
This will take about 20 minutes total.
The risotto should be creamy, not soupy or sticky.
Remove from heat and stir in the lemon zest and basil.
Serve immediately.
No comments:
Post a Comment