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Lemon, basil and ricotta risotto

  • 0:15 Prep
  • 0:40 Cook
  • 4 Servings


  • 1L (4 cups) Massel vegetable liquid stock
  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 300g arborio rice
  • 250ml (1 cup) dry white wine
  • 1 lemon, rind finely grated
  • 1 tablespoon lemon juice
  • 40g (1/2 cup) finely grated pecorino, parmesan or vegetarian hard cheese
  • 50g butter, chopped
  • 1 cup fresh basil leaves, torn
  • 100g fresh ricotta, crumbled
  • Finely grated pecorino, parmesan or vegetarian hard cheese, extra, to serve
  • Fresh basil leaves, extra, to serve


  • 1
    Bring the stock just to the boil in a saucepan over high heat. Reduce heat to low and hold at a gentle simmer.
  • 2
    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.
  • 3
    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.
  • 4
    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.

Source: taste.com.au


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