The Risotto Recipe Of Summer
We’re big on risotto around here. Sometimes, it’s classic risotto or truffle risotto, and other times, it’s low-carb cauliflower risotto. No matter the form, we’ve perfected the formula so that it turns out creamy and indulgent…Every. Single. Time. Today, we’ll be mixing things up with a creamy, dreamy lemon basil risotto dish that’s sure to knock you off your feet. It’s made with lots of veggies and coated with a generous layer of Parmesan. It’s basically mac ‘n’ cheese’s super cool cousin! This risotto is also very hearty and satisfying, so a little bit goes a long way. It leaves you feeling oh-so-full but in the best way possible. It’s perfect for family dinners or when you have guests over (enjoy it as a side dish or light vegetarian main course!).
Here’s what you’ll need
This isn’t just your average risotto. It’s a delicious blend of creamy ingredients that offer incredible flavor with a zesty touch.
Base: We’ll saute our base flavors (onion, garlic, and celery) in a bit of olive oil until soft and fragrant. Rice: The star of the show—arborio (a.k.a. risotto) rice! This medium-grain rice has a lot of amylopectin starch, making it ultra-creamy when cooked. White Wine: Wine works well in many types of dishes (this being one of them!). It adds so much depth of flavor (though you can leave it out and use extra broth if you’re avoiding alcohol). Broth: The rice will be cooked in veggie broth for extra oomph. Go for 4 cups of a low-sodium brand. (Or, save money by making your own vegetable broth from scraps!) The Fats: This is risotto, friends—no need to count calories today. Parmesan and butter take things to the next level. (Psssst: Make your risotto even fancier by replacing some butter with basil oil!) Mix-Ins: You can’t have lemon basil risotto without lemon and basil! We’ll use the juice and zest from ½ of a lemon, along with fresh basil. Salt And Pepper: Finally, add a dash of salt and pepper to taste!
Making This Risotto Is A Breeze
This tangy, juicy, lemon basil risotto is made in 5 simple steps. Each one is straightforward but totally crucial to nailing your dish. Step 1: Prepare The BaseHeat the oil over medium in a large pan. Add the onion, garlic, and celery, cooking until translucent and soft. Step 2: Toast The RiceAdd the dry rice and cook, stirring frequently. Do so for about 2 minutes until the rice is slightly opaque on the outside but uncooked on the inside. Step 3: Add The WineAdd the wine to the pan and simmer until it has completely reduced. Step 4: Add The BrothSlowly add the vegetable broth to the pan, adding ½ of a cup at a time. Once it is al dente (still has a slight bite), stop adding broth (you may not need the full amount). Step 5: Add The FlavorsStir in the Parmesan, butter, lemon zest (learn how to zest a lemon here!), lemon juice, and basil. Taste and add salt and pepper to your liking, adding more lemon juice and zest as needed. Serve immediately for optimal tastiness!
How much rice per person?
If you’re serving your lemon basil risotto as the main dish, you’ll want to be sure to use at least 1/3 cup of uncooked rice per person (more if you’re hungry!). This recipe can easily be scaled up or down though, depending on the number of people you’re serving.
Pair This With
Wondering what to serve alongside your warm, creamy lemon basil risotto? Try one of these delicious sides! Each one is quick and easy to whip together.
Zucchini Corn Salad: Make the most of the summer harvest with this grilled salad featuring a bright lemon-olive oil dressing (and a generous amount of feta!). Spanakopita Triangles: What better side to go with Mediterranean-inspired risotto than this crunchy, creamy stuffed phyllo pastry? Roasted Asparagus & Romesco Sauce: This flavor-packed recipe will brighten up your dinner table even more!
