Today, we’ll make a delicious lemon risotto, that is easy to make Vegan. The recipe is below.
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Lemon Risotto:
2 shallots, diced
3 garlic cloves, minced
1 Tbsp Fresh Oregano, chopped
2 Large Lemons, zested and juiced (about 1/2 cup)
2 cups arborio rice
6-8 cups chicken stock
1/2 cup dry white wine
Salt
Pepper
Optional:
3/4 cup grated parmesan cheese
2 Tbsp unsalted butter
1 Tbsp mascarpone cheese
Garnish:
Chopped Parsley
Fresh Parmesan
Fresh Lemon Zest
1. To start, prep your shallots and garlic and set aside. Using fresh ingredients in this risotto is a must and will make a difference. Chop your oregano and set aside. Thyme also works great in this dish. Then take two large lemons and zest/juice them. Then grate your parmesan cheese. If you want to keep this vegan, you can skip this step.
2. For the risotto, take a large pot, and over medium heat, add some olive oil and the diced shallots. Cook for a minute while constantly stirring, then add your garlic, oregano and lemon zest. Cook this for a minute before adding your rice. Stir for 2 minutes and ensure the rice is coated with the oil. Then add your dry white wine (I like Chardonnay) and reduce until the alcohol has burned off
3. Now take 6-8 cups of warm chicken stock and add about 1/3 to 1/2 cup at a time while constantly stirring until the broth has evaporated. You will continue slowly adding this broth until the risotto has thickened and has an al dente feel. We don’t want to add too little, as the risotto can burn, and too much can make it soupy
4. When al dente, turn off the heat, add lemon juice, and stir. Then add in your unsalted butter, parmesan cheese, and Mascarpone. If you want to keep the risotto vegan, skip these steps but stir until melted and combined. Finish off with salt and pepper to taste
5. Plate up with the extra parsley, parmesan, and lemon zest and you’re done!
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all right are you looking for an easy risotto recipe with ingredients you often have on hand let me show you this lemon risotto I’ve been making for years and it goes great with everything I’m talking chicken scallops you can even make this vegan or vegetarian if you want now let’s hop into it our first step is going to be prepping our ingredients so you’re going to want to start with two medium shallots and we’re looking for a small dice on these now depending on size you can take three to four garlic cloves and we’re going to mince this and then you can set aside with your shallots it’s important to note that there aren’t a lot of ingredients in this recipe so using things like fresh oregano is really going to make the difference we need about 1 tablespoon and then you’re going to finally chop after that it’s time for the true star of the show which is going to be the lemons so I like to take two large lemons and then we’re going to zest these first then we’re going to juice them and the final amount of juice should be somewhere in the range of about a half cup our last step and optional if you want to keep this vegan is we need to take a good Parmesan cheese and we’re going to grate about 3/4 of a cup to start cooking the risotto you’re going to want to take a large pot and over medium heat add a little bit of olive oil and then your shallots stir around and cook the shallots for about 2 minutes until they become soft and translucent at which point we’re going to add in the garlic oregano and lemon zest and you’re going to cook for about a minute once the mixture has some color but it hasn’t burned we’re going to add in 2 cups of our Boro rice and then we’re going to stir around and cook for 2 minutes this is going to toast the rice and help give it that risotto feel at the end then we’re going to take one cup of a dry white wine I prefer chardie and you’re going to add that to the rice and simmer this until all the alcohol in most of the liquid has dried up now you may have noticed a separate pot that’s been sitting in the back while we’ve been cooking it’s actually holding 7 to 8 cups of hot chicken stock and that’s what we’re going to add into this risotto about a thir to 1/ cup at a time constantly stirring and cooking this until it’s complete now the key with the risotto is to make sure that your rice is not getting too dry and at that point you’ll add a little bit of chicken stock but you don’t want to add in a full cup at a time as we don’t want to end up having it soupy and then just simmering the rice now when you make this risoto at home you may end up only using six cups of chicken stock I always suggest making more is I’d rather have it if my rice is taking a little bit longer once your rice is cooked to your liking then you’re going to turn off the heat and add in your lemon juice along with 2 tbspoon of unsalted butter and then you’re going to stir around until the butter is fully melted then you’re going to add in your grated Parmesan cheese mix around until fully melted and then an ingredient I think goes really well in this risotto is a tablespoon of mapone cheese I’m not sure if I’m saying that right but just mix around until fully Incorporated and then you can season to taste with black pepper and kosher salt for serving it’s going to depend on whether you have a protein or not but I like to take two huge scops of the risotto adding it onto a plate and then for garnish I like fresh parmesan cheese parsley and then that fresh lemon zest and then you are ready to go if you guys like the video please like And subscribe and I’ll catch you in the next one
1 Comment
Love your watch 🇦🇲 food also looks amazing!