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Lemon risotto with a dab of pesto

Incredibly delicate with the perfume of lemons.  A beautifully balanced dish that brings forth the essence of each ingredient work in harmony.  This recipe is delicious and creates a dish that can be served as a starter course, a side with meat, or just alone with some fresh salad.

Risotto does require attention right up to the point it is being served.  But no need to worry, invite everyone into your kitchen and let them join the meditative pleasure of stirring a creamy pan of risotto while sipping a glass of dry white wine.

One of the tricks to this recipe is using a chicken broth that is infused with some onions, carrot and celery (or soffritto).  The vegetables in the broth add more subtle complexity of flavors in the final dish.  It is wonderful!

Lemon risotto with a dab of pesto

Incredibly delicate with the perfume of lemons.  A beautifully balanced dish that brings forth the essence of each ingredient work in harmony.  This recipe is delicious and creates a dish that can be served as a starter course, a side with meat, or just alone with some fresh salad.

Risotto does require attention right up to the point it is being served.  But no need to worry, invite everyone into your kitchen and let them join the meditative pleasure of stirring a creamy pan of risotto while sipping a glass of dry white wine.

One of the tricks to this recipe is using a chicken broth that is infused with some onions, carrot and celery (or soffritto).  The vegetables in the broth add more subtle complexity of flavors in the final dish.  It is wonderful!

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Ingredients

Recipe serves: 6
2 cups arborio rice (450 grams)
1/2 cup dry white wine
2 lemons, grate zest of one lemon
2 tablespoons salted butter
2 tablespoons olive oil
1/2 cup (60g) Parmiggiano Reggiano cheese, grated
stock
9 cups good quality chicken broth
2 onions, one quartered and one finely chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
pinch of salt, or maybe more than a pinch
1/2 cup fresh pesto (see my recipe)
garnish
rind of lemon
basil leaves
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Lemon risotto with a dab of pesto
  • time
    25 minutes
  • serves
    6
  • skill level
    Medium

Ingredients

  • stock

  • garnish

Directions

1
Done

Fill a large saucepan with the chicken stock, the quartered onion, carrots and celery. Place on medium heat on stove top and bring to a boil.

2
Done

Reduce heat and simmer for 15-20 minutes. Add a little salt to taste as necessary. Just a bit since you will also add salty flavor from the parmesan cheese.

3
Done

In another medium saute pan, heat the olive oil over medium heat. Add the chopped onion and a pinch of salt.

4
Done

Stir continuously until the onion becomes translucent, about 5 minutes. Add the rice and increase the heat. Stir rice and cook until it almost starts to stick to the bottom of the pan, it will take 2-3 minutes.

5
Done

Add the wine and continue to stir until all the wine has evaporated, about 4-5 minutes.

6
Done

Lower the heat and begin to ladle in the warm chicken broth. You want to use a strainer to prevent the vegetables from being added from the broth into the rice.

7
Done

Ensure that after each ladle of broth, all the liquid is absorbed before adding the next ladle full. You also want to be stirring the entire time to ensure even cooking.

8
Done

Continue until the rice is cooked, the rice will be plump but still tender to the touch - slightly chewy with texture in the center. You may not use all of the broth. The entire process will take 15-20 minutes.

9
Done

Remove pan from heat, add the butter, lemon zest of one lemon, juice of one lemon. Blend together well.

10
Done

Add the parmesan cheese, take other lemon and grate about half its zest over the entire dish.

11
Done

Place in individual serving bowls, or in a large platter.

12
Done

for pesto

Take 1/2 cup fresh pesto and place in a saucepan over very low heat. You can do when you start to heat the chicken broth.

13
Done

Gentle place 2-3 small teaspoons full of pesto over the risotto. Blend through with the back of the spoon.

14
Done

Serve with the rind of the other half of lemon and a few sprigs of fresh basil leaves.