Lemon and Thyme Risotto
ready in 45 min.
- 4 cups chicken stock
- 2 cups water
- 1 Tbsp good-quality olive oil
- 1 medium onion (peeled and chopped)
- 2 cloves garlic cloves (peeled and minced)
- 1 cup Arborio rice
- 2 fresh lemons
- ½ cup white wine
- ½ tsp sugar
- 2 Tbsps unsalted butter (diced)
- ½ cup grated pecorino romano
- 2 Tbsps fresh thyme
- 1 handful Basil (finely chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
How healthy are the main ingredients?pecorino romanoBasilolive oilgarlic clovethymesugar
In a large pot, heat the stock and water over medium heat.
In a large skillet with a rounded bottom, heat the olive oil over heat. Add the onions and garlic and saute for 3 to 4 minutes, to soften. Add in the rice, stirring to coat. Add the zest of 1 lemon, set zested lemon aside. Heat the rice for 2 to 3 minutes; add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition. Total cooking time will be about 18 to 20 minutes. Keep adding stock each time the pan starts to become dry.
While the rice cooks, section the flesh of the zested lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to the al dente stage, stir in the butter, chopped lemon, juice of remaining lemon, the cheese and herbs. Season to taste with salt and pepper. Transfer to a serving plates and serve immediately.