Name: Lemon Basil And Ricotta Risotto Recipe
Total time: 55 min
Yield: 4
Cuisine: Italian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Tobie puttock uses a holy trinity of ingredients to create a divine risotto. Run with the italian philosophy of cooking-use simple ingredients and let them shine. 

How to make Lemon Basil And Ricotta Risotto Recipe

Tobie Puttock

Crawler

Italian

<p>Tobie puttock uses a holy trinity of ingredients to create a divine risotto. Run with the italian philosophy of cooking-use simple ingredients and let them shine. </p>

Vegetarian

massel vegetable liquid stock

Olive oil

Red Onion,  Finely Chopped

Celery Finely Chopped

Arborio Rice

Dry white wine

Lemon,  rind finely grated

Lemon juice

Finely grated pecorino,  parmesan or vegetarian hard cheese

Butter,  Chopped

Fresh basil leaves,  torn

Fresh ricotta,  crumbled

Finely grated pecorino,  parmesan or vegetarian hard cheese,  extra,  to serve

Bring the stock just to the boil in a saucepan over high heat. Reduce heat to low and hold at a gentle simmer.

step 1

Heat oil in a saucepan over medium-low heat. Add onion and celery. Stir for 10 minutes or until soft. Increase heat to medium. Add rice. Stir for 1 minute or until grains are slightly glassy. Add wine and stir until absorbed.

step 2

Add 80ml (1/3 cup) of stock to rice mixture. Stir until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more. Continue for 20-25 minutes or until the rice is tender yet firm and risotto is creamy.

step 3

Remove from heat. Stir in lemon rind, juice, pecorino and butter. Season. Cover and set aside for 2 minutes to rest. Stir in the basil and divide among plates. Sprinkle with the ricotta, extra pecorino and extra basil leaves.

step 4

Taste