Healthy Lemon Basil Risotto
Healthy Lemon Basil Risotto is the perfect lighter, gluten free side dish. The combination of lemon zest and fresh basil gives it a rich, delicious flavor!
Nutrition Facts
272 kcalCalories
7 gProtein
43 gCarbs
7 gFat
Ingredients
Instructions
Heat olive oil in large sauté pan. Add in onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes.
Add in uncooked rice and chicken broth. Stir together, cover and bring to a boil.
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Continue Reading at Thecleaneatingcouple →Chef's Notes
Substitutions for this risotto
You can substitute basil for your favorite herb. Parsley, sage or oregano will all be delicious! I highly recommend using fresh herbs!
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Reviews from the Original Source
Incredible! Made it with a combo of fresh basil, oregano and rosemary. Used 2 lemons and served with seared scallops and grilled asparagus. Yum. Thank you for sharing this wonderful recipe!
Wow, this came out as a perfect risotto for us. Well cooked, creamy and flavorful. The lemon and basil flavors transferred perfectly to the risotto. My wife loves both risotto and basil and this hit both those spots for her. Thank you.
Delicious! I used limes because I had no lemons and it was as tasty. Also very easy, no fuss to make! Saving it for future dinners!
I'm getting ready to prepare this yummy risotto recipe. Im adding marinated artichoke hearts.
Sounds great. I have made many risotto recipes but not with lemon and basil. I will try this. I have to say I am surprised you have never made this with Arborio. Arborio is the classic rice used for risotto. It results in a much creamier dish than regular rice and therefore you can less cheese if you want to cut the fat.
The idea of making risotto always scared me because I was always told it takes forever to make, but not this recipe. It's so easy and tasty. Just the right amount of creamy deliciousness. I always make it when we have halibut. It's the perfect side.
I had never tried risotto before due to its connotation with a LONG cooking time, but holy jamoly this recipe was amazing! Made it as written and it came out creamy and delicious.
Great flavour combo. I changed the method slightly. I added the rice and gently sautéed until grains were translucent . I then added wine to deglaze the pan before adding stock. I also added roasted pine nuts at the end.
Delicious! I prefer to make it with the white wine but my younger children refuse to eat it when I do. Instead, I use vegetable stock (a couple of good quality stock cubes are fine) until the rice is nearly ready then switch to using almond milk (because my eldest daughter is a vegan). This has proved really popular with the whole family. The little ones & I add parmesan at the end but my eldest just adds a bit more lemon zest, juice & pepper. Win, win!!!
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