Description
Creamy Arborio rice simmered in fragrant lemon broth, finished with fresh basil. A bright and simple dish perfect for a weeknight dinner.
Ingredients
Units
Scale
- 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