Bright and Summery Lemon Risotto

I posted some coconut chicken the other day and called that part 1. Today is part 2. The side dish: lemon risotto. Put on your seatbelts because later this week is the leftovers transformed into a real treat. I’m not kidding.
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I make risotto quite frequently. Like here. And here. And here. I think of risotto as a wintery comfort food that gets a bad rap for being difficult. I always think that lemon asparagus risotto sounds delicious but I never think of it when spring rolls around. Well here we go! Carpe diem!

I decided on just lemon risotto since I wasn’t feeling having too many parts of the meal all together.

Ingredients:

1 cup Arborio rice
1 cup white wine
1 cup chicken broth (or vegetable broth)
1 lemon (juiced and zested)
1 onion, chopped

Directions:

Sautee the onion and a bit of olive oil in a pot.
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Start warming the liquids together (stock, wine, lemon juice)
Add the rice into the onions once they’re 75% cooked (translucent but still before they’re totally soft).
Add one cup of liquid into the rice and stir until absorbed before adding the next cup into the rice.
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Repeat until all the liquid is absorbed, little by little. It will take about 30 minutes on medium heat.
Add lemon zest on top once it is totally cooked.
lemon_risotto_lemon_590_390

See? So easy. It takes time and you have to stay nearby, but if you’re putting together other dinner items you’ll have plenty of time. I love risotto and don’t always like regular rice that much. Risotto is creamier, and not as dry.
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Wait till you see what I did with the leftovers!!

 

One thought on “Bright and Summery Lemon Risotto

  1. I’ve had the coconut chicken for lunch the past three days in a row!! SOOO GOOD! I don’t use corn starch though and it still comes out good. I guess I forgot that step…oh and I only use egg whites.

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