| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 360 | 8g | 3g | 55g |
| sugars | fibre | protein | salt |
| 2g | 2g | 10g | 1.2g |
One recipe that I hold near and dear to my heart is my refreshing twist on an Italian classic – Lemon Basil Risotto. It’s a dish that effortlessly bridges the gap between my Southern roots and a coastal pizzazz, creating a comfort food that’s both satisfying and light. Drawing inspiration from long summer days spent riding waves and soaking up sunshine on Charleston’s sandy beaches, I adore this recipe not only for its vibrant flavors but also for its undeniable sentimental value.
A Symphony of Flavors
The Lemon Basil Risotto is a delightful medley of tart lemons, aromatic basil, and creamy rice that creates a symphony of sun-soaked flavors. The sharp zestiness of lemons conjures visions of groves overflowing with vibrant yellow citrus, while the fragrant basil adds an enticing Mediterranean twist. And let’s not forget the combination of Arborio rice and wholesome broth, evocative of many Italian kitchens and providing a heartwarming base to the dish. But the secret charm lies in the dry white wine that expertly binds all these ingredients, lending an additional layer of complexity to the palate.
Nutrition-packed Goodness
One cannot emphasise enough the nutritional powerhouse this Lemon Basil Risotto is. The lemons provide a hefty punch of Vitamin C, a powerhouse antioxidant that boosts immunity and promotes glowing skin. Basil, often the unsung hero in many recipes, boasts a strong profile of Vitamins A, K, and C, along with a suite of minerals like manganese and copper. The heart-healthy olive oil lowers cholesterol levels, and the rich, creamy parmesan provides a solid source of calcium.
This risotto is remarkably adaptable too; it’s a vibrant standalone dish, yet it also shines as a beautiful base for seafood or grilled chicken, subtly echoing the Southern tradition of my roots. I’d alone or pairing it with any spring or summer menu. If you’re in the mood for pairing, a simple Southern BBQ ribs or a delicate melon and asparagus salad would wonderfully complement the risotto.
So here’s to carrying the spirit of summer, surf, and the South in your kitchen, one lemony, aromatic spoonful of Lemon Basil Risotto at a time. As they say in the South, ‘Bon Appetit, Y’all!’
What You’ll Need
- 7 cups of vegetable broth
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 2 cups of Arborio rice
- 1 cup of dry white wine
- Zest and juice of 2 lemons
- 1 cup of fresh basil leaves, finely chopped
- 1/2 cup of parmesan cheese, grated
- Salt, to taste
- Freshly ground black pepper, to taste
Method
Step One
Begin by bringing the vegetable broth to a simmer in a large saucepan over medium heat. Keep it warm over low heat, but do not let it boil.
Step Two
Heating olive oil in another large saucepan over medium heat. Add the finely chopped onion to the pan and cook until it becomes translucent and soft, which should take about 5 minutes.
Step Three
Add the Arborio rice to the pan with the onion. Stir constantly until the oil coats the rice and it turns a golden color, about 2-4 minutes.
Step Four
Pour the white wine into the pan and simmer until it has almost completely evaporated. This will take approximately 3 minutes. Once the wine has nearly evaporated, add one cup of the warm vegetable broth and continuously stir. Let the liquid absorb into the rice before adding the next cup. Repeat this process until all the broth has been used, ensuring you continuously stir. This process should take about 15-20 minutes.
Step Five
Zest and juice the lemons, finely chop the basil leaves, and grate the parmesan cheese if you have not done so already. Stir the lemon zest, lemon juice, and chopped basil into the risotto. Cook for a further 1-2 minutes.
Step Six
Remove the saucepan from the heat and stir in the grated parmesan cheese. Season with salt and freshly ground black pepper to taste.
Step Seven
Serve immediately while it’s warm. You can garnish with extra lemon zest, basil, and parmesan cheese if desired.
