Lemon, basil and ricotta risotto
Indulge in the creamy and vibrant flavors of this Lemon, Basil, and Ricotta Risotto. Made with zesty lemon zest, smooth ricotta cheese, and a touch of fragrant basil, this comforting dish features a rich vegetable broth base, tender rice, and a splash of white wine. Perfect for a delightful dinner that captures the essence of fresh and wholesome ingredients.
- 13 Mar 2024
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 480 grams |
| Energy | |
| Calories 430kcal | 17% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 54g | 16% |
| Fiber 2.14g | 6% |
| Sugar 4.82g | 5% |
| Fat | |
| Fat 20g | 25% |
| Saturated 9g | 29% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 18mg | 3% |
| Vitamin B1 0.42mg | 35% |
| Vitamin B2 0.17mg | 13% |
| Vitamin B3 2.90mg | 18% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 160ug | 39% |
| Vitamin B12 0.08ug | 3% |
| Vitamin C 6mg | 6% |
| Vitamin E 0.18mg | 1% |
| Vitamin K 13ug | 10% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 3.07mg | 28% |
| Magnesium, Mg 36mg | 8% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 350mg | 10% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 740mg | 49% |
| Zinc, Zn 1.27mg | 12% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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