Spring is fast approaching! Here is a sunshine recipe that I personally love, and of which my husband said that it was one of the best he has ever had. It’s a fine and elegant risotto, perfect for lunch or dinner with good friends served with a good salad, fish or scampi.
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
Recipe (the Thermomix Version is here)
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Ingredients for 4
- 2 tbsp of olive oil
- 3 shallots
- 250 g Arborio rice
- 100 ml dry white wine
- 600 ml hot vegetable stock
- Salt, pepper
- 1 tbsp of butter
- 60 g grated parmesan
- 1 tbsp of lemon zest
- 1 tbsp of lemon juice
- 3 cases of chopped basil
Cut 3 shallots into small cubes and slightly fry them in a pan with the olive oil until they become translucent.
Add the Arborio rice and stir well for 1 minute. Pour the white wine over the rice and stir until the liquid is absorbed.
Now pour a ladle of hot vegetable stock over it. Stir until its absorbed and repeat until all the stock has been incorporated.
Mix with the butter and parmesan, add the lemon zest and juice (taste to get your personal liking) and sprinkle with parmesan shavings and chopped basil leaves.
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