PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
This lemon basil risotto tastes so light and flavorful thanks to the citrus and fresh herbs. Pair with a cool glass of Pinot Grigio for a perfect match.
The official kick off to summer is almost here, Memorial Day weekend! To go along with this fun filled weekend is the FIRST ever NATIONAL PINOT GRIGIO DAY on May 26th. I just love Cavit Pinot Grigio it happens to be one of my favorites.
It’s light fruity and perfect for any summer gathering. Cavit Pinot Grigio was launched in the United States in 1977, and is the #1 Italian wine in America. 
To pair with this delicious is Cavit Pinot Grigio is this risotto. Nice and light with the hint of lemon and basil, this is the perfect match. You can add your favorite protein or just serve it alone. It also makes a perfect side dish for the holiday weekend.
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National Pinot Grigio Day: Lemon Basil Risotto
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Creamy Arborio rice simmered in fragrant lemon broth, finished with fresh basil. A bright and simple dish perfect for a weeknight dinner.
Ingredients
- 1 1/2 cups (355 ml) arborio rice
- 4 1/2 cups (1065 ml) vegetable or chicken stock
- 2 tbsp butter
- 1/2 tsp kosher salt
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 1/2 cup (118 ml) grated parmesan cheese
- Zest of one lemon
- 3 large basil leaves torn or julienne
Instructions
- Bring stock to a simmer in a large saucepan. Keep warm over low heat, but do not boil.
- Heat a Dutch oven over medium heat. Add oil to the pan and swirl to coat; add the garlic, taking care not to burn it.
- Add the Arborio rice and salt; cook for 1 minute, stirring frequently.
- Add 1/2 cup of stock; cook for 1 minute, or until the liquid is absorbed, stirring frequently. Repeat this process with the remaining stock, stirring constantly until there is 1/4 cup of stock left (approximately 20-25 minutes).
- Remove the pan from the heat. Stir in the reserved 1/4 cup of stock, salt, lemon juice, and Parmesan cheese.
- Top with basil leaves, lemon zest, and more cheese, if desired.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- If the risotto is too thick, add a tablespoon or two of warm water to loosen it.
- Store leftover risotto in an airtight container in the refrigerator for up to 2 days; reheat gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 50
- Fiber: 3
- Protein: 10
- Cholesterol: 20
Frequently Asked Questions
What type of wine should I use to cook the risotto?
For the best flavor, use a light and fruity white wine like Cavit Pinot Grigio, which pairs well with the lemon and basil.
How can I enhance the lemon flavor in the risotto?
You can add additional lemon zest or a splash of fresh lemon juice towards the end of cooking to intensify the citrus notes.
Is it possible to add protein to this risotto, and if so, which ones work best?
Yes, you can add grilled chicken, shrimp, or even sautéed vegetables to the risotto, making it a versatile main dish or side.
