Lemon and basil risotto

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Lemon and basil risotto

Lemon and basil risotto

Number of people

250 g arborio rice

1 untreated lemon

50 g fresh basil

1 onion

15 cl white wine

3 tablespoons of olive oil

1 broth cube

1 pinch of salt

1 pinch of pepper

Preparation: 10 min
Cooking time: 20 min
Step 1
Sauté the chopped onion 5 min over low heat in a casserole dish containing the oil.
Step 2
Grate the lemon zest and squeeze the juice. Pour the juice, zest, white wine and hot water into a pitcher to obtain a total of 75 cl of liquid. Add the crumbled broth cube to it.
Step 3
Pour the rice into the pan, stir until the grains become translucent. Sprinkle with the broth, mix and bring to a boil. Lower the heat and simmer for 20 minutes.
Step 4
Coarsely chop the basil, add it to the rice and adjust the seasoning (salt and pepper).
Step 5
Serve as a side dish with grilled fish or poultry.
Author's note
NB: the risotto purists prepare the risotto by adding the broth ladle by ladle as it is absorbed. But frankly, you won't notice any difference when you prepare it as above!

I add my grain of salt

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