This is the best risotto I have ever had.

The lemon flavor is really strong and when paired with a milder savory dish, such as these sweet peppers with caper-pinenut stuffing, you’ve got yourself one fantastic dish!

The risotto would be great with a number of other dishes – chicken breasts, a green salad, roasted vegetables… Whatever I make it with, I will definitely be making it again!

Lemon Risotto
Recipe adapted from the Cafe Paradiso Cookbook
Serves 4

Ingredients:

1 tablespoon olive oil
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 1/2 cups arborio or other risotto rice
1/2 cup white wine
2-3 cups vegetable stock
2 tablespoons pinenuts, lightly toasted
1/2 cup freshly grated parmesan
Fresh basil, oregano or parsley
Salt and pepper

Directions:

1. Heat olive oil and butter in a large pan. Add onion and garlic and cook until onion is soft, about five minutes. Stir in the rice and cook for another five minutes, stirring often.

2. After five minutes, turn up the heat and add the wine, stirring until it has evaporated. Reduce the heat and add a half cup or so of vegetable stock. Stir frequently. When the liquid has almost completely evaporated, pour in another half cup or so, repeating the process.

3. Continue adding liquid, a half cup or so at a time until the individual grains of rice have been cooked through (start tasting after about ten minutes – but the process should take about twenty). You may need more or less stock, or time – be ready to adapt to however the rice is cooking.

4. When the rice is cooked and the last of the liquid you have added has been absorbed, remove the pan from the heat and add in another tablespoon or so of olive oil and butter, the pine nuts, the parmesan, the herbs, and the salt and pepper. Serve warm and enjoy!