Meyer Lemon Risotto with Basil

Name: Meyer Lemon Risotto with Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 283 grams 1/2 cups arborio rice; 59 milliliters julienned basil leaves; 1 tender inner celery rib, finely chopped, plus 1/4 cup chopped leaves; 1 liters chicken stock or canned low-sodium broth; 1 garlic clove, minced; 1 Tbsp fresh Eureka lemon juice; 1 Tbsp finely grated Meyer lemon zest; 1 Tbsp finely grated Eureka lemon zest; 79 milliliters mascarpone cheese; 1 Tbsp fresh Meyer lemon juice; 118 milliliters freshly grated Parmesan cheese, plus more for serving; 1 medium red onion, finely chopped; 6 servings Salt and freshly ground pepper; 1 Thai chile, minced; 2 Tbsps unsalted butter; 118 milliliters white vermouth

The recipe Meyer Lemon Risotto with Basil is ready in about 45 minutes and is definitely an outstanding gluten free option for lovers of Mediterranean food. One serving contains 406 calories, 13g of protein, and 15g of fat. For $1.97 per serving, you get a main course that serves 6. A mixture of vermouth, basil leaves, thai chile, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Bring the stock to a boil in a medium saucepan, cover and keep hot. Melt the butter in a large saucepan.

Ingredients you will need

Butter

Stock

Equipment you will use

Sauce Pan

Add the onion, celery rib and chile, season with salt and pepper and cook over low heat, stirring, until softened, about 7 minutes.

Ingredients you will need

Salt And Pepper

Celery Rib

Chili Pepper

Onion

Add the celery leaves and garlic and cook for 1 minute.

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Celery Leaves

Garlic

Add the rice and cook, stirring until glossy, about 1 minute

Ingredients you will need

Rice

Add the vermouth to the rice and simmer over moderate heat until almost absorbed, about 3 minutes.

Ingredients you will need

Vermouth

Rice

Add the hot stock, 1 cup at a time, and cook, stirring constantly between additions, until most of the stock has been absorbed before adding more. The rice is done when it's tender and most of the liquid is absorbed, about 20 minutes total. Stir in the 1/2 cup of Parmesan cheese, the mascarpone, the lemon zests and juices and the basil. Season with salt and pepper. Spoon the risotto into bowls and serve, passing additional Parmesan at the table.

Ingredients you will need

Parmesan