Lemon Basil Risotto
Decadent, fresh, tart, creamy--special. But it isn't hard to prepare! You can do this. Add some grilled shrimp or chicken on the side or a mixed green salad and you have one fantastic meal.
"For an added veg, add 1/2 cup of frozen petite peas in with the rice."
Notes: Butter is unsalted. For dairy-sensitive diets, use olive oil in place of butter, and omit the half & half.
LEMON BASIL RISOTTO
Ingredients: 2 cups uncooked Arborio rice, 2 Tbsp. butter, 1 medium onion-diced, zest of 1/2 lemon, 1/2 cup dry white wine, juice of 1/2 lemon, 4 cups hot chicken broth, 1/4 cup fresh torn basil, 1/2 tsp. sea salt, 1/4 cup half & half, 1/3 cup finely grated Parmesan cheese
1. Heat butter in a medium sized heavy-bottomed saucepan over medium heat, until melted. Add the onions and lemon zest and cook until golden. Add in rice, and stir constantly until rice looks chalky and coated, and you can see a white dot in the center of the grains.
2. Pour in wine and lemon juice, stir and cook until absorbed.
3. Add broth 1 cup at a time stirring in long strokes frequently until each cup is absorbed, about 18 minutes.
4. Add half & half and parm, stir to combine. Fold in the basil. Serve immediately with extra basil and Parmesan.
Tip: If the rice is sticking, lift from heat, stir quickly and add a Tbsp. or two of broth between additions.