Creamy Lemon-Basil Risotto with Grilled Vegetables
Creamy Lemon-Basil Risotto with Grilled Vegetables
Ingrediënten
- 180 g Arborio rice
- 600 ml vegetable broth, warmed
- 1 small onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 120 ml dry white wine (optional)
- 40 g Parmesan cheese, grated
- A handful fresh basil, roughly chopped
- Juice of 1/2 lemon
- Salt and pepper to taste
Bereidingswijze
Prepare broth and vegetables
Warm the vegetable broth to a simmer and keep it warm. Halve the zucchini and bell pepper; brush with 1 tablespoon olive oil, grill or sear until grill marks appear and tender. Set aside.
Aromatics and rice
Heat 1 tablespoon olive oil and 1 tablespoon butter in a pan. Sauté the onion 2-3 minutes until translucent. Add the garlic and cook 30 seconds. Stir in the rice until the grains glisten.
Wine and rice simmer
Deglaze the rice with the white wine (if using). Allow the wine to almost fully evaporate while stirring.
Add broth
Gradually add the warm broth, one ladle at a time, allowing it to be fully absorbed before adding the next. Keep stirring; cook about 18-20 minutes until the rice is creamy and al dente.
Grilled vegetables and finish
Fold in the grilled vegetables. Stir in the cream, Parmesan cheese, lemon juice, and chopped basil. Season with salt and pepper and let rest 1-2 minutes.
To serve
Spoon the risotto into two bowls, sprinkle with extra basil and a little extra cheese if desired.
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