Lemon and Basil Risotto(Serves 2)
1 tbsp olive oil
1 leek chopped and washed
1 Clove of garlic / 1 red onion chopped
200g Risotto rice
75ml white wine
450ml Vegetable stock
1 lemon, rind and juice
1 bunch basil
2 tbsp parmesan
Method: heat the oil in a pot add the onion and garlic and sautee. Add the rice and fry gently for a few minutes. Add the lemon, wine an dstock and let simmer until the rice is cooked. Add more liquid if needed. Stir in the rest of the ingredients and season.
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