Monday, July 5, 2010

Day 313: Lemon Thyme Risotto

Yield: 2 servings
Time (Start to Finish): 45 min

½ cup risotto rice
1-2 cups vegetable stock (you may need more)
2 lemons, zested and juiced
4-5 sprigs fresh thyme
1 clove garlic
olive oil
salt and pepper
1 tsp honey
¼ cup parm cheese

1. Heat up the vegetable stock in a separate pot
2. In a sauce pot, add the olive oil, chopped garlic and stir until it begins to soften
3. Add the rice and cook for about 30 sec on med heat
4. Add ½ cup veggie stock and stir until it is dissolved
5. Keep adding veggie stock a half cup at a time and let it be combined before adding more and until the rice is soft
6. Add the lemon juice, zest and honey and stir
7. Add the parm cheese and combine until melted
8. Salt and pepper to taste, and add the thyme
9. Taste to adjust seasoning, and always you can add a dash of cayenne for a hint of spice

Rating: 3.5 strawberries
Notes: I have had lemon risotto once before, and it was yummy, but something I learned is you cant eat a whole bowl of it like you can other kinds of risotto. It is a very dessert like flavor, and just a little will do. I suggest serving this as an appetizer instead of a main course and serving less per person. The honey is there to add a little sweetness to it, and if it is not lemony enough, add more zest or even a drop of lemon flavor. The garlic can be left out, and you can add onion if you like. I like this dish, but really in just a couple bites, hehe.

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