Fresh basil. There is nothing that even compares. After pining over the recipe for more than a year, I decided to finally embark on a lemon basil risotto. Here’s what you need –
- 1 lemon rind, grated
- 1 cup of basil, shredded by hand
- 1 1/2 cups of risotto rice
- 5 cups of chicken broth
- 2 chicken breasts, baked and cubed
- 1/2 onion, minced
- 1/3 cup white wine
- 1 tbsp of olive oil
In a medium to large saucepan, heat your chicken broth until its simmering. Reduce the heat. Meanwhile, chop your onion, grate your lemon rind and tear you basil. Add olive oil to a large saucepan and heat for a minute. Add the onion and cook until soft, about 3 minutes. Add the risotto rice and stir until well coated.
Adding a cup of broth at a time, stir the risotto until all of the broth has been absorbed. You can tell by dragging the spoon or spatula across the bottom and the line it makes won’t be filled in as soon as you move your spoon. Do so until all of the broth has been absorbed. Add the wine and cook for another minute or so.
Add in the lemon rind and basil. Stir to incorporate. If you’re adding chicken, now is the time to do so (recommend that you make the chicken breast in advance).
Serve with a sprinkle of freshly grated Parmesan cheese and pepper.