I learned how to make risotto years ago when I was living for a few months in Venice, Italy. And I’ve been making risotto on a regular basis ever since. I love to prepare it with different ingredients, as it imparts wonderful and new flavors every time.
This lemon and rosemary risotto is vegetarian and very simple to make. Be sure to get a naturally grown lemon (without chemicals), as well as fresh rosemary.
Serves 4 – Total time 35 min
2 lemons, juiced and grated
1.5 tbsp butter or olive oil
1 small onion, chopped
1/2 tbsp fresh rosemary, chopped
1.3 cup (280g) round grain rice
1 cube (or homemade) organic vegetable stock
0.4 cup (75g) grated parmesan cheese
Dilute the stock in about 2 cups water, in a pan, on low heat. Keep the stock on low heat, to prevent it from getting cold.
On medium heat, fry the onion and half the rosemary in 1 tbsp butter or olive oil during about 2 minutes. Then, add the rice and fry for another 2 minutes, stirring almost constantly.
Add some stock to the rice, a ladle at a time, on medium heat. Wait until the rice has absorbed almost all the stock. Stir from time to time. Add another ladle of stock, and repeat.
Taste the rice and add some hot water if it’s not done yet. The rice should be cooked al dente, which means it should still be a bit firm.
Add the lemon juice and the lemon peel. Remove from heat and add the remaining rosemary and the remaining butter.
Add the parmesan cheese. Add black pepper, to taste. Stir well.
Set aside for 2 minutes, so the flavors get mixed in well.
Serve and enjoy!