Brighten your dinner table with the refreshing taste of Mediterranean Lemon Basil Risotto. This dish is a symphony of flavors that will transport you to the sunny shores of the Mediterranean.
Mediterranean Lemon Basil Risotto
- 2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- Salt and pepper to taste
- In a saucepan, heat the vegetable broth and keep it warm.
- In a large skillet, sauté the chopped onion and minced garlic in olive oil until translucent.
- Add Arborio rice to the skillet and cook, stirring, until the rice is lightly toasted.
- Pour in the white wine and cook until it is mostly absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- Continue this process until the rice is creamy and cooked to al dente texture.
- Stir in the grated Parmesan, fresh lemon juice, and chopped basil. Season with salt and pepper to taste.
- Remove from heat, cover, and let it rest for a few minutes before serving.
- Garnish with additional basil and a sprinkle of Parmesan before serving.
Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
Yield: 4 servings
Nutritional Information (per serving):
Calories: 380 | Fat: 12g | Carbohydrates: 54g | Protein: 10g | Fiber: 3g