Risotto is one of the most popular meals in Italy and although some out of here would think it is a “boring” dish, I keep saying it is not and I keep writing about it here.
In Italy they like to keep their food simple and not to keep coming with new versions of traditional meals but outside the country the Italian dishes have got many creative and delicious variations. This is also applied to risotto. But in Brazil there’s one recipe that’s very popular (and it’s not in Italy although some people will cook it) and that it’s beeing a hit in our kitchen lately: lemon risotto. I’ve seen many recipes in the interent that also use aspargus, but I give lemon exclusivity!
Here’s my recipe:
8 cups vegetable broth (prepared with 1 1/2 vegetable stock cube and boling water and set apart. If you use homemade vegetable broth it’s even better!)
2 cups arborio rice
1 tablespoon lemon zest
juice of 2 lemons (freshly squeezed)
2 or 3 chopped fresh chives
2 tablespoon olive oil
freshly ground pepper
2 tablespoon vegetable (vegan) margarine
In a medium pan fry the garlic in the olive oil. Add the rice and let it fry for 1 minute. Add half of the vegetable broth (in a traditional recipe you’ll be asked to do this a few cups at a time, but I do this in only 2 steps and it works perfectly).Add salt and black pepper. When it starts boiling, add the lemon juice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding the rest of the broth and nutritional yeast. Let it cook until you get a creamy consistency. Turn off the heat and wait 2 or 3 minutes. Add the vegetable margarine and stir it again. Serve it with vegan parmezano or nutritional yeast and lemon zest on top.