If you’re in the mood for something fresh, vibrant, and comforting all at once, this Lemon Herb Spring Risotto is calling your name. It's a dish that celebrates the bright flavors of spring, perfect for those evenings when you need a little culinary lift.
Starting with Arborio rice, its high starch content gives risotto that creamy texture we all love. The mix of butter and olive oil helps carry the flavors and gives a rich base. Spring onions add a mild, sweet onion flavor without overpowering the dish. Garlic brings its usual aromatic charm, while lemon juice and zest add a zippy freshness that's perfect for spring. The vegetable broth is the liquid gold that turns rice into risotto, and Parmesan cheese provides that savory, umami depth. Finally, the fresh parsley and mint make the dish pop with vibrant color and flavor, while salt and black pepper are your trusty flavor enhancers.
This risotto pairs beautifully with a crisp, green salad tossed in a simple vinaigrette. For protein, try serving alongside grilled chicken or fish. A glass of chilled Sauvignon Blanc complements the lemony notes perfectly.
Start by heating the olive oil and butter together in a large pan over medium heat. Once they’ve melted and combined, toss in the chopped spring onions and minced garlic. You’ll want to sauté them just until they’re fragrant and the onions are softening — usually around 3 minutes.
Next, add the Arborio rice to the pan. Stir it around so each grain gets a nice, glossy coat from the butter and oil. Let it toast for 2-3 minutes, which helps start the cooking process and gives the risotto a lovely nutty undertone.
Now, it’s time to start adding the vegetable broth. Pour in just one cup at a time. Stir continuously, which helps release the starches from the rice and creates that creamy texture. Once the first cup is absorbed, add the next, and keep going until the rice is cooked to al dente.
When the rice is just right, stir in the lemon juice and zest. This is where the dish really starts to sing! Remove from the heat and mix in the Parmesan cheese, fresh parsley, and mint. Season with salt and black pepper to taste, and you’re ready to serve.
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