Lemon Basil Risotto

This vibrant Lemon Basil Risotto is a unique twist on the classic Italian dish, perfect for those craving a fresh and zesty meal. Infused with the tang of lemon and the aromatic notes of fresh basil, this risotto is both nourishing and delicious, ideal for springtime dinners and garden parties.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup Arborio rice

4 cups chicken broth

1 cup dry white wine

1 small onion, finely chopped

2 cloves garlic, minced

1/2 cup grated Parmesan cheese

2 tbsp olive oil

1 lemon, zested and juiced

1/4 cup fresh basil leaves, chopped

Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the chicken broth to a simmer; keep warm.

2. In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent, about 5 minutes.

3. Stir in garlic and Arborio rice, cooking for 2-3 minutes until rice is lightly toasted.

4. Pour in white wine, stirring continuously until absorbed.

5. Begin adding the warm broth one cup at a time, stirring frequently, until each cup is absorbed before adding the next, about 20 minutes.

6. Stir in lemon zest, juice, and Parmesan cheese. Cook until creamy, about 5 minutes.

7. Remove from heat and fold in fresh basil. Season with salt and pepper to taste.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days.

Reheating

To reheat, add a splash of water or broth and microwave or warm on the stovetop over low heat until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.