Lemon Basil Risotto Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 5 cups chicken stock
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 ½ cups arborio rice
  • ½ cup dry white wine
  • Juice and zest of 1 lemon
  • 8 leaves fresh basil, chiffonade cut
  • ½ cup finely grated Parmesan
  • ½ teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
Directions
  1. Heat the chicken stock in a small pot and keep warm.
  2. Add the olive oil to a large pot over medium heat.
  3. Add the onion and cook, stirring occasionally, for 5 minutes, or until softened.
  4. Stir in the garlic and cook for 1 minute.
  5. Add the rice and stir to coat.
  6. Add the wine. Stir and cook for 2 minutes, or until the wine cooks down.
  7. Add the broth 1 ladle cup at a time and stir often until absorbed. Continue until all the broth has been added.
  8. When the remaining broth has been absorbed and the rice is al dente, remove the pot from the heat, and stir in the lemon juice, zest, basil, Parmesan, salt, and pepper.
  9. Divide the risotto between 4 bowls and top with additional Parmesan, lemon slice, and basil, if desired.