Lemon Risotto

Watch us prepare this on Todd & Vittoria’s Food Adventures for tips to prepare the perfect risotto!

Ingredients

• 4-5 cups Vegetable stock
• 2 TBSP Olive oil
• 2 TBSP Butter
• 1 Onion, finely diced
• 3 cloves Garlic, finely diced/minced
• zest of 3 Lemons
• juice from 3 Lemons
• 2 cups Arborio rice
• 1/2-1 cup grated Parmesan cheese
• 1 cup white wine
• Optional: choose 2-3 of the following
  • 1/2 cup Mushrooms, rough chopped
  • 1/2 cup Spinach, chopped
  • 1/2 cup Broccoli rabe, chopped
  • 1/2 cup Arugula
  • 1/2 cup fresh or frozen Peas
  • 1/2 cup Asparagus, chopped

Preparation

1. Bring vegetable stock and 1/2 cup white wine to a simmer in a saucepan, keep covered.
2. Meanwhile, in a large skillet, over medium heat, add olive oil and butter. When butter has melted, add onion and garlic. Cook until the onion is translucent.
3. Add the rice. Toast until the sides of the grains of rice become translucent, while the center remains white.

4. Add lemon zest, lemon juice and 1/2 cup white wine. Gently stir to combine.
5. When wine is heated, lower heat to medium-low and start to add vegetable stock. Add 1-2 ladles at a time. Give the rice a gentle stir, then allow to rest for a minute or two as the rice cooks and absorbs the stock.
6. Do not wait for all of the liquid to be absorbed before adding the next ladle of stock, or the risotto may become to starchy.
7. Please watch Vittoria’s cooking tutorial for all of the tips for a perfect risotto.
8. Cook until the rice is no longer al dente. You want the rice to be firm, but not stick-to-your-teeth.
9. Meanwhile, in a small skillet, drizzle olive oil. Over medium heat sauté mushrooms. Then add other vegetables, stir to heat.
10. Stir vegetables into the risotto.
11. Turn off the heat. Stir in 1/2 cup grated cheese. Cover and let rest.
12. When you serve, top with more grated cheese as desired.

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