Go Back

Lemon Basil Risotto

Thanks to fresh in-season ingredients, this summery risotto packs a ton of flavor.
Prep Time5 minutes
Cook Time45 minutes
Course: Side Dish

Ingredients

  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • ½ cup white wine
  • 3 cups chicken or vegetable broth
  • Salt & pepper to taste
  • ½ cup Parmesan
  • ½ teaspoon lemon zest
  • ½ cup basil, roughly chopped
  • Basil leaves for garnish, if desired

Instructions

  • Melt butter in medium saucepan over medium heat. Add garlic and cook until fragrant, about one minute. Add rice and stir to coat, cooking one more minute to toast rice. Add wine and stir well, reducing heat to medium-low.
  • Add broth, a half-cup at a time (letting the rice soak up broth each time before adding the next half-cup), stirring occasionally and ensuring that rice doesn’t stick to the bottom.
  • Once all the broth has been added, take a minute and taste your rice. Add salt and pepper if desired.
  • Continue to cook until the broth has just been absorbed. Remove pan from heat and add lemon zest, basil and Parmesan, stirring gently to incorporate. Garnish with basil leaves.