Lemon Thyme Risotto


Serves 4-6

Flavor flavor flavor. One could just eat this and be happy! Perfect side for Mediterranean dishes

I love thyme and lemon and use them often.

1 lb of arborio rice

¾ cup of dry vermouth

3-4 cups chicken stock (or vegetable stock)

1 ½ cups onion minced

1 ½ tablespoons garlic minced (reserve ¼ teaspoon)

Juice  and zest of 2 lemons

2 tablespoon fresh thyme leaves off stem

2-3 bay leafs

2 tablespoons fresh flat leaf parsley chopped

3 tablespoons extra virgin olive oil

½ stick unsalted butter

¼ teaspoon sea salt

¼ tsp fresh ground pepper

1 ½ tablespoons grated aged Piave or aged Parmesan cheese

Takes aprox 45 minutes to hour

In 12 inch saute pan heat olive oil and butter and cook rice till translucent

Sauté onions and garlic

Add in small amounts of vermouth & chicken stock and continue simmering.

Add bay leafs , thyme. pepper, salt

Continue adding small amounts of vermouth & chicken stock each time rice needs fluid. Stir in remainder of garlic, lemon juice, and cover on low for 2-3 minutes till lemon juice is absorbed

Remove bay leafs

Top with parsley, cheese, zest and a drizzle of extra virgin olive oil and serve!

Advertisements

Tags: ,

2 Responses to “Lemon Thyme Risotto”

  1. Aussie Says:

    Hi, I have a question. What would be a good substitute for vermouth?

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


%d bloggers like this: