Lemony Winter Risotto is what comes to my mind when I think about comfort food. Not only it’s hard to find someone that doesn’t like it, but it is one of the most versatile dishes you can think of.
Many people fear it due to its misperceived complexity, the reason we chose to kick-start this blog demystifying while you can pamper yourself any given night.
We are today in Rosario, an Argentinean City that we love, for many reasons: we have many relatives and good friends here.
We spent the first Pandemic lockdown nearby in Pergamino, at Joaco's parents’ house. After that, it made sense to spend a quarantine closer to the countryside than a city. The strict lockdown end was followed by our move to Rosario to regain some couple-time before we take our plane to our final destination, Milano, where we have had to wait to land from the moment this madness started.
The good thing was that this time provided the perfect setting for cooking and a lot!
Ingredients for your Lemony Risotto
Carnaroli or Arborio rice, lemons, thyme, almonds (optional), white wine, olive oil, zucchini, thyme, green onions, and nutritional yeast.
Is White Rice Good or Bad for you?
Though white rice is more processed, it’s not necessarily bad.
Most white rice is enriched with vitamins like folate to improve its nutritional value. Additionally, its low fiber content may help with digestive issues.
Brown rice is a healthier option for most people, but it’s OK to enjoy white rice from time to time.
So a risotto once a week is OK. However, if you have diabetes or are overweight, you should limit its consumption.
So… risotto. Very easy, there are only a couple of things that you have to learn about making a risotto, which will make you master it: close attention to first steps and presence.
Feeling like having comfort food? Check this additional recipes:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
Lemony Winter Risotto
- ½ cup parmesan cheese for the cheese cracker (ignore if vegan)
- ¼ cup almonds roasted and chopped
- Start by cutting the rough piece of your veggies and throw them into a pot of boiling water; make sure you have some onion in. If you are in a rush, you can always use a preservative-free vegetables’ stock cube.
- Take 100 gr of parmesan, shred it and place it divided two on a tray in the oven on high temperature until golden, should take about 3-4 mins.
- Heat the oil on medium heat until you can see smoke coming out, then throw garlic and the chopped white section of the leak and spring onions until they become translucid, do not let the garlic burn since it would add an unpleasant bitter flavor.
- Add the rice and stir until it also becomes translucid; it should take about 2 minutes. And this is where the magic begins: pour the white wine and enjoy the smell of the rice grains walls being broken by the alcohol and opening themselves up to absorb slowly and gracefully every single drop of the veggies’ stock that you prepared before. Add the lemon juice.
- Start adding the stock, little by little, adding more when the rice has absorbed the liquid. When the rice is “al dente,” add the zucchini and the flat beans, the 200 gr of your choice of cheese, the tsp of thyme, the lemon zest, and serve, placing the optional cheese parmesan cracker on top.
Want to know more about Rice? Check this link.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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