Lemon. Basil. Risotto.
You are probably thinking why a period after every word? Are you trying to be dramatic? and my answer is yes.yes. and yes! We are going a bit bouji (fancy) and taking it up a notch.
We know Pesach ended not too long ago, and a lot of us are still trying to lose (all that extra) weight….but sometimes you just need a good ol’ bowl of comfort food. Risotto isn’t the first thing that comes to mind when I think of “comfort food”, but it has all the yummy components that make up a delicious comfort dish.
We’re talking butter. cheese. and then some more cheese 🙂
Between you and me- I was a bit intimidated to make Risotto (every risotto article starts with this confession) but there’s a reason for that. It is a sensitive dish, that needs your love and attention. But it’s not hard. I promise. You just need a little patience.
And some onion, garlic, fresh lemon & herbs, and you’ve got yourself a delicious meal.
Is it the best thing for you? no
But is it the best thing for you? yessss
Read that again:)
Lets get cooking!
Bon Apeptite
-D
PrintLemon Basil Risotto
- Cook Time: 35-40 minutes
- Total Time: 35-40 minutes
- Yield: 4–5 servings 1x
Ingredients
1 small onion, diced
3–4 medium garlic cloves, minced
2 tablespoons butter
1 1/2 cups Arborio rice
1 cup dry white wine
4 cups pareve chicken stock
1 cup grated Parmesan Cheese
Handful of fresh basil, teared
lemon zest from 1 big lemon
juice from half the lemon
Salt and pepper to season
Instructions
In a small pot over a low flame, keep the stock heated
Heat a large pan over medium/low flame, and melt butter. Then add the onion and garlic, and cook for a few minutes until it softens- NOT brown!
Add the rice, give a mix, and make sure the rice is coated well with the butter mixture. Cook for a few minutes, when the rice starts to turn translucent add the wine and reduce heat to a simmer.
Let it cook, with NO mixing, until most of the liquid has absorbed.Â
Once most liquid has absorbed, begin adding the stock, one cup at a time. Keeping an eye on the pan, and giving a mix, allowing the stock to be almost absorbed before adding the next cup.
This whole process will take around 35-40 minutes- taste test the rice to make sure its fully done.
After last cup of stock, add the cheese, lemon juice and zest, and seasonings to your taste.Â
Finish off with the basil, and give it another good mix.
Enjoy!
Keywords: kosher, carbs. risotto, cheese, herbs
