Lemon Risotto
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What you'll need
8 (if small) 4 (if large)
Shallots
1
Lemon
1 1/2 cups
Arborio Rice
4 cups
Chicken Or Veggie Broth
10-12
Fresh Basil Leaves
2 T
Ghee Or Vegan Butter
2 T
Olive Oil
1/4 cup
Nutritional Yeast Or Vegan Parmesan Substitute
3/4 cup
Crumbled Goat Cheese (optional)
1/3 cup
Dry White Wine (optional)
1 cup
Frozen Or Fresh Peas (optional)
3/4 lbs
Asparagus (optional)
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Dice shallots into thin slices!
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Add to a large pot or Dutch oven with the olive oil. Cook for 3-5 min, stirring frequently
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Add Arborio rice to pot and toast until slightly brown for 3 minutes, stirring frequently
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Add white wine and stir until fully absorbed. Stirring is now the 🔑!
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Add broth 1/2 cup at a time and stir until fully absorbed and until all 4 cups of broth are used!
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When last cup of broth is poured in, turn off heat. Add all fillings (peas, cheese, veggies...etc)
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Add more salt or pepper to taste and stir until everything is thoroughly mixed.
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Serve warm in bowls with basil on top as garnish! Enjoy :)
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bitesbeyondlimits
Jade And Deborah
We’re a mother-daughter team who make delicious, anti-inflammatory recipes to make you feel great!
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