Lemon risotto

 
Lemon+risotto.jpg

This Yoom lemon risotto is deliciously hearty and nourishing yet light and easy to digest. A great choice for school night dinners. 

AIR: Yes I FIRE: Yes I EARTH: In moderation

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: In moderation I AIR + FIRE + EARTH: Yes

Serves 6  l  Difficulty: easy  l  Prep time: 10min  l  Total time: 30min

Ingredients 

  • 6 cups vegetable broth

  • 2 tbsp ghee

  • 1 tbsp coconut oil

  • 2 cups Arborio rice

  • 1/2 cup dry white wine

  • ½ cup parmesan cheese

  • Salt & pepper to taste

  • 1/2 lemon, freshly squeezed

  • 1 lemon zest

  • 1 medium lemon, cut into circle-shaped slices (for garnish)

 

Steps 

  1. Heat broth in a pot over medium heat. 

  2. Heat ghee and coconut oil over medium heat in a wide pan until butter is melted.

  3. Add the rice and stir until it is well coated.

  4. Then, add the wine and stir constantly until it is absorbed. 

  5. Add 1/4 cup of broth. Stir constantly until broth is absorbed.

  6. When broth is absorbed, add another ¼ cup.

  7. Continue to add broth ¼ cup at a time as it is absorbed, stirring constantly. Repeat this process until rice is tender and has a creamy consistency (will take about 20-25 minutes from this point).

  8. Once the rice is creamy, and you have used all or most of your broth (you might not need it all), turn off the heat and stir in the shredded Parmesan cheese. Add the freshly squeezed lemon juice and lemon zest, and stir to combine.

  9. Stir in salt and freshly ground black pepper to taste.

  10. Garnish with lemon slices. Enjoy immediately.

 
 
Veggie EntreesFrance BrunelRisotto