This is such a delicious risotto dish. I made it just for myself the other day and really loved the flavours of basil and lemon that were well noticed in every bite. I had it on it's own as a main dish, but can easily be served as side also.
Lemon Basil Risotto
Serves 4 as a side dish or 2 as main dish
1 tablespoon of olive oil
1/2 onion, finely chopped
1 cup Arborio rice
1/2 cup/ 120 ml dry white wine
2 1/2 cups/600 ml vegetable broth
zest and juice from 1/2 a lemon
Fresh chopped basil
1/2 cup fresh grated Parmesan cheese plus 2 tablespoons reserved for garnish
Heat the olive oil and garlic in a medium deep pan for a few minutes until the garlic starts to turn golden. Add the onion and cook for a further 5 minutes or so. Careful not to burn the onion, you just want it kind of translucent. Reduce heat to a medium-low. Add the rice and stir to around for a couple of minutes coating it with the oil. Pour in all of the wine and stir gently allowing the rice to absorb the liquid. After the wine has absorbed start adding the stock about 1/2 cup at a time. Stir gently until all the liquid has absorbed. Continue this process until all the liquid has been added. Test the rice as it should have a slight bite to it. If your rice is not quite cooked yet, add more liquid and continue cooking. If it has cooked, add the grated parmesan, lemon juice, zest, and fresh chopped basil. Stir until it is combined well. Serve it topped with a little parmesan and fresh basil.
Goes so well with a glass of wine!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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