| Prep: 15 mins | Cook: 30 mins – 45 mins | Difficulty: Moderate | Serves: 6 |
Note: Due to the variable nature of real-world food items, nutrition details can vary. The below HTML content provides generalized estimates.
| kcal | fat | saturates | carbs |
| 352 | 11g | 4g | 54g |
| sugars | fibre | protein | salt |
| 4g | 3g | 9g | 1.2g |
I couldn’t resist but talk about one of my latest culinary obsessions, this delightfully bright Lemon Thyme Risotto. This recipe beautifully encompasses my love for fresh and bold flavors with my New England fondness for seafood-friendly dishes. Whether served alongside some crisply grilled Maine lobster, or as a vibrant standalone springtime meal, the risotto sings with its overtones of zesty lemon and fragrant thyme, wooing my palate and never failing to transport me back to my breezy Portland shores, no matter where I might be.
Not only is this risotto an irresistible treat to the taste buds, but it also carries a host of health benefits. The citrus kiss from lemons offers a superb dose of Vitamin C, boosting immunity and aiding digestion. Thyme brings its own antibacterial properties into the mix, whilst also being a great source of vitamin A and C, fiber, iron, and manganese. The olive oil in the dish provides heart-healthy fats, whereas the Parmesan cheese adds a worthwhile dose of calcium. And let’s not forget the vibrant fresh fruit, contributing not only a refreshing twist but a myriad of health benefits, depending on the fruit of your choice.
Savoring the Taste Symphony
Every forkful of this Lemon Thyme Risotto is akin to biting into a rich tapestry of flavors. The tartness of the lemon, the earthy notes of the thyme, the creaminess of the rice, and the sweet burst from the fresh fruits create a perfectly balanced dish. The fruit pairing might sound unconventional, but trust me, the strawberries, peaches, or pears bring a surprising burst of freshness that perfectly complements the rich, creamy risotto.
Perfect Pairings
The vibrant flavors make it an ideal counterpart to grilled fish, particularly salmon. Its brightness counters the rich fattiness of the fish, creating a stunning balance. And, of course, you cannot go wrong with serving it alongside a classic Grilled Maine Lobster with Herb Butter. If you’re feeling a bit more adventurous, this risotto pairs impressively well with a Herbed Quinoa, the two dishes elevating each other in a celebration of herby, citrusy flavors.
In short, this Lemon Thyme Risotto is a culinary experience that tantalizes the taste buds and nourishes the body. The wholesome ingredients coupled with delightful flavors make it a recipe I keep coming back to, season after season. And I have no doubt, once you’ve tried it, you’ll feel the same.
What You’ll Need
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 small white onion, finely chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- Zest of 2 large lemons
- Juice of 2 lemons
- 2 tablespoons fresh thyme leaves
- Salt to taste
- Black pepper to taste
- 1/2 cup freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- 2 cups diced fresh fruit (such as strawberries, peaches, or pears)
- Fresh thyme sprigs for garnish
Method
Step One
Start by heating the vegetable broth in a saucepan over medium heat. Keep it warm while you proceed with the other steps.
Step Two
In a large, heavy-bottomed saucepan, heat the olive oil over medium heat. Add the finely chopped white onion to the saucepan, and sauté until it becomes soft and translucent.
Step Three
Stir in the Arborio rice and cook for about 2 minutes, ensuring that each grain is coated with oil. Then, add the dry white wine to the pot, stirring continuously until the wine is fully absorbed by the rice.
Step Four
Start adding the warm vegetable broth to the rice, one cup at a time. Make sure to stir continuously and allow each cup of broth to be absorbed by the rice before adding the next. This process should take about 18-20 minutes.
Step Five
When the rice is tender, stir in the lemon zest, lemon juice, fresh thyme leaves, salt, and black pepper. Remove the saucepan from the heat.
Step Six
Now, add in the freshly grated Parmesan cheese and unsalted butter. Stir until the cheese has melted and the butter is fully incorporated. Adjust the seasoning if needed.
Step Seven
Finally, gently fold in the diced fresh fruit. Serve the risotto in individual bowls and garnish with fresh thyme sprigs before serving.
