| Prep: 10 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 16g | 6g | 40g |
| sugars | fibre | protein | salt |
| 5g | 2g | 9g | 0.8g |
When I first stumbled upon the idea of creating Lemon Myrtle Infused Risotto, I was immediately drawn to the harmonious blend of flavors. As someone with a deep love for Italian-American cuisine, this recipe was a delightful twist on traditional risotto that I couldn’t wait to share with you.
The Unique Appeal of Lemon Myrtle
Lemon myrtle isn’t a common ingredient found in many households, but it’s a gem worth discovering. Its vibrant, citrusy notes add an invigorating layer to the creamy risotto, making each bite a zesty, aromatic experience. The addition of fresh fruits like strawberries, mango, or peaches brightens the dish both in taste and presentation, offering a touch of sweetness that is just irresistibly refreshing.
A Nutritional Boost
One of the reasons I adore this Lemon Myrtle Infused Risotto is its nutritional profile. Arborio rice is a good source of protein and supplies a steady source of energy. Lemon myrtle offers antibacterial properties and has high levels of antioxidants, while the fresh fruit adds vitamins and minerals essential for a balanced diet. Using olive oil helps keep the dish heart-healthy, and the garlic and onion provide their own set of health benefits, from boosting immunity to improving digestion.
This dish isn’t just a treat for the palate; it’s a comforting meal that nurtures the body. The creamy texture achieved by slowly stirring in the vegetable broth and wine is a hallmark of risotto. The Parmesan cheese and butter finish off the dish with a touch of luxury, making it a heartwarming dinner perfect for any occasion.
A Versatile Culinary Delight
The beauty of this risotto lies in its versatility. It stands strong on its own as a main dish, but it can also be paired beautifully with a light salad or roasted vegetables for a more complete meal. If you enjoy traditional risotto, you might find this dish reminiscent of a lemon risotto, but with an exotic twist, courtesy of the lemon myrtle.
Sharing a meal like this is a wonderful way to bring family and friends together. It’s also a recipe that embraces the joy of experimenting with flavors while staying true to the comforting essence of traditional Italian cuisine. Whether you’re a seasoned cook or a kitchen novice, this risotto is both accessible and impressive – a perfect addition to your culinary repertoire.
So, next time you’re looking for a recipe that offers both comfort and excitement, give this Lemon Myrtle Infused Risotto a try. It might just become a beloved favorite in your home as it has in mine. For more information on Arborio rice, you can check out this Arborio rice nutrition guide. Enjoy the bright, sunny flavors and the warmth that comes with every bite.
What You’ll Need
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup dry white wine
- 1 tablespoon dried lemon myrtle leaves, crushed
- 2 tablespoons lemon juice
- 1 cup fresh fruit of choice, diced (e.g., strawberries, mango, or peaches)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh lemon zest for garnish
- Fresh mint leaves for garnish
Method
Step One
Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
Step Two
Add the Arborio rice to the saucepan and cook, stirring constantly, for about 2 minutes. This will toast the rice and enhance its flavor.
Step Three
Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed by the rice.
Step Four
Begin adding the vegetable broth, one cup at a time, stirring constantly and adding more broth only after the previous cup has been absorbed. This process should take about 18-20 minutes.
Step Five
When you have about 1 cup of broth left to add, stir in the crushed lemon myrtle leaves. Continue to cook, adding the remaining broth as needed, until the rice is creamy and tender.
Step Six
Stir in the lemon juice, diced fresh fruit of your choice, grated Parmesan cheese, and butter. Mix well until the cheese and butter are melted and everything is well combined.
Step Seven
Season the risotto with salt and pepper to taste. Serve immediately, garnishing with fresh lemon zest and fresh mint leaves. Enjoy!
