Lemon Risotto || @bitesbeyondlimits

bitesbeyondlimits Lemon Risotto View my profile

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) See All

Get App Dice shallots into thin slices! 1 @bitesbeyondlimits on

Get App Add to a large pot or Dutch oven with the olive oil. Cook for 3-5 min, stirring frequently 2 @bitesbeyondlimits on

Get App Add Arborio rice to pot and toast until slightly brown for 3 minutes, stirring frequently 3 @bitesbeyondlimits on

Get App Add white wine and stir until fully absorbed. Stirring is now the 🔑! 4 @bitesbeyondlimits on

Get App Add broth 1/2 cup at a time and stir until fully absorbed and until all 4 cups of broth are used! 5 @bitesbeyondlimits on

Get App When last cup of broth is poured in, turn off heat. Add all fillings (peas, cheese, veggies...etc) 6 @bitesbeyondlimits on

Get App Add more salt or pepper to taste and stir until everything is thoroughly mixed. 7 @bitesbeyondlimits on

Get App Serve warm in bowls with basil on top as garnish! Enjoy :) 8 @bitesbeyondlimits on

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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! Pumpkin Scones Turkey “Sausage” Egg Casserole Vegan, Gluten-Free Pumpkin Pancakes Homemade Coconut Granola View full profile