Yesterday, I dug up one of my favorite springtime/summer recipes to cook for my sister and fiancé: Lemon Risotto. It is light, fresh and delicious...and pretty simple to make. I'm not sure where I found my recipe which I've altered, but there are similar recipes on epicurious.com. I'm partial to mine. Sorry I forgot to take a pretty photo of it! Here 'tis:
5 c. vegetable broth or bouillon
1-1/2 T. EVOO (I'm not a huge Rachel Ray fan, I just really like acronyms)
2 shallots or half of an onion, finely chopped
2-2/3 c. risotto or arborio rice
1/4 c. vermouth or dry white wine
1/2 c. fresh-squeezed lemon juice (2-3 lemons)
2 T. parsley, chopped
zest of 2 (washed) lemons
1/2 c. plain nonfat yogurt
salt/pepper to taste
optional: grated parmesan and/or avocado slices to garnish
In a sauté pan, bring broth to simmer. In large pot (or fancy risotto pan thing), sauté shallot/onion in EVOO until softened. Add risotto and stir until grains are coated. Add vermouth/wine and stir until liquid is absorbed. Add lemon juice and ladlefuls of broth, stirring until it is absorbed, so on and so forth until all liquid is added and absorbed. At this point, the grains should be tender, but sometimes I find another splash of wine/vermouth doesn't hurt! Turn off heat, stir in parsley, lemon zest and 1/2 c. yogurt. Garnish with parmesan and/or avocado slices (mmmm), and serve! This should feed 4-6 people.
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