Lemon Herb Risotto

This vibrant Lemon Herb Risotto offers a creamy, citrus-infused embrace complemented by a harmonious blend of fresh basil and thyme. A delightful dish to awaken your senses after a long winter, it promises a refreshing culinary escape.

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

1 cup Arborio rice

4 cups vegetable broth

1 cup dry white wine

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

1 lemon, zested and juiced

2 tablespoons fresh basil, chopped

1 tablespoon fresh thyme, chopped

Salt and pepper to taste

Instructions

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

2. In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sauté until translucent, about 3-4 minutes.

3. Stir in the Arborio rice, toasting lightly for 2 minutes until edges are translucent.

4. Pour in the white wine, stirring frequently until absorbed.

5. Add a ladle of warm broth to the rice, stirring until absorbed. Repeat this process, one ladle at a time, until the rice is creamy and tender, about 18-20 minutes.

6. Stir in the lemon zest, lemon juice, Parmesan cheese, butter, basil, and thyme. Mix well until the cheese and butter have melted.

7. Season with salt and pepper to taste. Serve immediately.

Storage

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

Reheating

To reheat, gently warm in a saucepan over low heat, stirring occasionally. Add a splash of broth or water to maintain creaminess.

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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.