A wonderfully refeshing risotto, super easily done with a handful of simple ingredients.
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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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