Lemon Basil And Ricotta Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
• STEP 2.Add Arborio rice to the saucepan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
• STEP 3.Gradually add vegetable broth to the saucepan, one ladle at a time, stirring constantly. Allow the rice to absorb the broth before adding more.
• STEP 4.Continue adding broth and stirring until the rice is cooked al dente, about 20 minutes. The risotto should be creamy and the rice grains should still have a slight bite.
• STEP 5.Remove the saucepan from heat and stir in lemon zest, lemon juice, chopped basil, and ricotta cheese. Season with salt and pepper to taste.
• STEP 6.Let the risotto rest for a few minutes to allow the flavors to meld together. Serve hot and garnish with additional basil leaves, if desired.

Cooking Tips

• Use Arborio rice for the best results, as it has a high starch content that gives risotto its creamy texture.
• Stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
• Add the broth gradually to allow the rice to absorb it slowly and release its starch, resulting in a creamy consistency.
• Adjust the amount of lemon juice and zest according to your preference for tanginess.
• For a richer flavor, you can add grated Parmesan cheese along with the ricotta.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
• Serve the Lemon Basil and Ricotta Risotto as a main dish or as a side with grilled chicken or fish.
• Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese for an extra touch of flavor.