Lemon, basil and ricotta risotto
Lemon, basil, and ricotta risotto is a creamy Italian dish featuring bright lemon notes, aromatic basil, and rich ricotta cheese. This method involves slowly cooking Arborio rice with broth for a luxurious texture.
Cook time 40 min
Prep time 15 min
Ingredients:
4 cups vegetable broth2 tbsp olive oil
1 red onion
1 stalk celery
1 cup white rice
1 cup white wine
2 tbsp lemon zest
1 tbsp lemon juice
1/4 cup butter
1/2 cup ricotta cheese
Lemon, basil, and ricotta risotto is a creamy, flavorful dish that combines the tangy freshness of lemon with the aromatic punch of basil and the comforting texture of ricotta cheese. It's an Italian classic that can be served as a main course or a side dish, perfect for impressing guests or enjoying a cozy meal at home.
Instructions:
- Heat the vegetable broth in a saucepan over medium heat. Keep it warm over low heat.
- In a large, heavy-bottomed pan, heat the olive oil over medium heat.
- Add the finely chopped red onion and celery. Sauté until the vegetables are soft and translucent, about 5 minutes.
- Add the Arborio rice to the pan with the onion and celery. Stir continuously to coat the rice with the oil and lightly toast it for about 2 minutes.
- Pour in the white wine and stir until it is completely absorbed by the rice.
- Begin adding the warm vegetable broth to the rice mixture one ladle at a time, stirring continuously. Wait until each ladle of broth is almost completely absorbed before adding the next.
- Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
- Once the rice is cooked, stir in the lemon zest, lemon juice, and butter until fully incorporated.
- Gently fold in the ricotta cheese.
- Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil leaves.
This Lemon, Basil, and Ricotta Risotto is a delightful combination of zesty lemon, fragrant basil, and creamy ricotta cheese that will surely elevate your meal. Whether you're cooking for family, friends, or just treating yourself, this dish offers a sophisticated yet comforting flavor profile that is sure to impress.
Lemon, basil and ricotta risotto FAQ:
The risotto will take about 18-20 minutes to cook after adding the broth, during which you need to continuously stir and add broth gradually.
You can substitute Arborio rice with Carnaroli or Vialone Nano rice, as they also yield a creamy texture. Alternatively, you could use sushi rice, though the result may vary slightly.
Risotto is best enjoyed fresh, but if necessary, you can store it in an airtight container in the fridge for 1-2 days. Reheat with a splash of broth to restore creaminess.
The risotto is done when the rice is creamy and cooked al dente—not too firm and not mushy. A taste test is the best way to assess doneness.
Yes, you can omit the white wine. Substitute with additional vegetable broth or lemon juice to maintain some acidity.
Tips:
- Use a high-quality vegetable broth to enhance the flavor of the risotto.
- Ensure all ingredients are prepped and measured before starting to cook, as risotto requires constant attention and stirring.
- When adding the broth, do so gradually and allow each addition to be fully absorbed before adding more. This helps achieve the creamy texture characteristic of risotto.
- Use a wooden spoon to stir the risotto, as it helps prevent the rice from breaking.
- If you prefer a stronger lemon taste, you can add more lemon zest or a little extra lemon juice to taste.
- Make sure to adjust the seasoning with salt and pepper at the end of cooking, after tasting the risotto.
- For even creamier risotto, consider adding a splash of cream or a bit more butter towards the end of cooking.
Nutrition per serving
4 ServingsCalories 430kcal
Protein 9g
Carbohydrates 54g
Fiber 2.14g
Sugar 4.82g
Fat 20g
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