Lemon Basil Risotto
This Lemon Basil Risotto is rich, creamy, and zingy! Perfect as an easy and unique side dish or delicious and filling main course.
I was a total risotto noob until a few weeks ago when my Dutch friend/ food blogger/ Italian food extraordinaire traveled across the Netherlands to create a hot mess of delicious food with me, including a few of her easy Italian specialties. I’ll be sharing them all in the coming weeks, starting with this Lemon Basil Risotto!
If you’ve never made risotto before, fear not. This stuff is easy and way WAY delicious. It’s creamy, dreamy, and so damn filling. With it being lemon week, this version is lightly lemoned (with juice + the tasty zest) and spruced up with fresh basil. It’s like the grown-up version of mac n’ cheese and I can’t get enough of it.
Lemon Basil Risotto
- 1 Tbsp olive oil 15 mL
- 1 medium white onion diced
- 2 cloves garlic minced
- 3 stalks celery diced
- 1 1/4 cup arborio rice 300 g
- 3/4 cup white wine 177 mL
- 4 1/4 cups warm low-sodium vegetable broth 1 liter
- 1/2 cup grated parmesan cheese 60 g
- 2 Tbsp butter 28 g
- 1 lemon juice + zest
- 2 Tbsp chopped fresh basil
- Salt and pepper to taste
- Heat olive oil over medium heat in a large pot. Add onion, garlic, and celery, cooking until translucent and soft, about 5 minutes.
- Add dry rice and cook, stirring frequently, for about 2 minutes, or until the rice is slightly opaque on the outside but uncooked on the inside.
- Add wine to the pot and simmer until wine has completely reduced.
- Slowly add the vegetable broth to the pan, adding 1/2 cup at a time. Wait until broth has almost completely absorbed before adding another 1/2 cup. Begin tasting the rice after 10 minutes or so. Once it is al dente (a little bit chewy), stop adding broth (you may not need the full amount).
- Stir in parmesan, butter, lemon zest and juice, and basil. Taste and add salt and pepper to suit your liking. Serve immediately for optimal tastiness.
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Hi, I’m Sarah!
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