Risotto with Lemon and Basil
Brighten up your dinner table with the fresh and zesty flavors of Risotto with Lemon and Basil, a creamy and aromatic dish that's perfect for any occasion. This classic Italian-inspired recipe combines tender Arborio rice with a touch of dry white wine, rich Parmesan cheese, and a burst of citrus from freshly squeezed lemon juice and zest. Chopped fresh basil adds a fragrant herbal note, making this dish both light and luxurious. Crafted using the traditional risotto method, which involves slowly incorporating warm stock to achieve its signature creamy texture, this dish is as comforting as it is elegant. Serve it as a sophisticated side or a standout vegetarian main course to impress your guests. Whether you're a risotto enthusiast or trying it for the first time, this recipe is a celebration of vibrant Mediterranean flavors.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Shallot, finely diced
- 2 cloves Garlic, minced
- 0.5 cups Dry white wine
- 0.75 cups Parmesan cheese, grated
- 0.5 cups Fresh basil leaves, chopped
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
In a medium saucepan, heat the chicken or vegetable stock over low heat until warm, and keep it on low heat while you prepare the risotto.
In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the diced shallot and cook for 2-3 minutes until soft and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the Arborio rice to the skillet, stirring to coat the grains in the butter and oil. Toast the rice for about 2 minutes, until it begins to look slightly translucent at the edges.
Pour in the white wine and stir constantly until the wine has been absorbed by the rice.
Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring frequently. Wait until each ladleful has been absorbed before adding the next. This process should take about 18-20 minutes.
Once the rice is tender but still slightly al dente, and the risotto has reached a creamy consistency, remove the skillet from heat.
Stir in the remaining tablespoon of butter, grated Parmesan cheese, lemon zest, lemon juice, and chopped basil. Mix well to combine.
Add salt and black pepper to taste, adjusting seasoning as needed.
Serve the risotto immediately, garnished with additional basil leaves and extra grated Parmesan if desired.
Nutrition Facts
Calories |
1300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 6522 mg | 284% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 7.2 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 911 mg | 70% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
