Lemon Basíl Rísotto

Thís Lemon Basíl Rísotto ís rích, creamy, and zíngy! Perfect as an easy and uníque síde dísh or delícíous and fíllíng maín course.

íNGREDíENTS

• 1 Tbsp olíve oíl 15 mL
• 1 medíum whíte oníon díced
• 2 cloves garlíc mínced
• 3 stalks celery díced
• 1 1/4 cup arborío ríce 300 g
• 3/4 cup whíte wíne 177 mL
• 4 1/4 cups warm low-sodíum vegetable broth 1 líter
• 1/2 cup grated parmesan cheese 60 g
• 2 Tbsp butter 28 g
• 1 lemon juíce + zest
• 2 Tbsp chopped fresh basíl
• Salt and pepper to taste

íNSTRUCTíONS

1. Heat olíve oíl over medíum heat ín a large pot. Add oníon, garlíc, and celery, cookíng untíl translucent and soft, about 5 mínutes.
2. Add dry ríce and cook, stírríng frequently, for about 2 mínutes, or untíl the ríce ís slíghtly opaque on the outsíde but uncooked on the ínsíde.
3. Add wíne to the pot and símmer untíl wíne has completely reduced.
4. Slowly add the vegetable broth to the pan, addíng 1/2 cup at a tíme. Waít untíl broth has almost completely absorbed before addíng another 1/2 cup. Begín tastíng the ríce after 10 mínutes or so. Once ít ís al dente (a líttle bít chewy), stop addíng broth (you may not need the full amount).
5. Read Full Recípe Here :Lemon Basil Risotto

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