Lemon Wild Rice Risotto Recipe π
Overview:
Lemon Wild Rice Risotto is a delightful dish that combines the earthy flavors of wild rice with the zesty brightness of lemon. This creamy risotto is infused with aromatic herbs and spices, creating a comforting and satisfying meal that’s perfect for any occasion. Pair it with a bottle of wine, a fresh green salad, and warm sourdough bread for a complete and delicious dining experience.
- Total Time: 1 hour and 20 minutes
- Preparation Time: 20 minutes
- Cooking Time: 1 hour
- Servings: Depends on portion size
Ingredients:
| Ingredient | Quantity |
|---|---|
| Wild rice | 1 cup |
| Butter | 3 tablespoons |
| Margarine | 1/2 cup |
| Onion | 1 medium, diced |
| Chicken broth | 3 1/2 cups |
| Saffron | 1/4 teaspoon |
| Dried basil | 1/4 teaspoon |
| Dried marjoram | 1/4 teaspoon |
| Dried thyme | 1/4 teaspoon |
| Dried oregano | 1/4 teaspoon |
| Dry sherry | 1/3 cup |
| Arborio rice | 3 cups |
| Lemon, zest of | 1 lemon |
| Fresh lemon juice | 1 lemon |
| Salt | To taste |
| Pepper | To taste |
| Roma tomatoes | 2, diced |
| Green onions | 3, sliced |
| Parmesan cheese | 1/2 cup |
Instructions:
-
Prepare Wild Rice:
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-
-
SautΓ© Onion:
- In a large paella pan or large frying pan over medium heat, melt 3 tablespoons of butter or margarine.
- Add diced onion and sautΓ© until soft.
-
Cook Wild Rice:
- Add 1 1/2 cups of chicken broth to the pan and bring it to a boil.
- Stir in saffron and let it dissolve.
- Reduce the heat to low.
- Add wild rice, dried basil, dried marjoram, dried thyme, dried oregano, and cayenne pepper.
- Simmer for 20 to 25 minutes or until most of the liquid is absorbed.
-
Incorporate Sherry:
- Pour in the dry sherry and simmer, covered, for another 30 minutes or until most of the sherry is absorbed.
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Add Arborio Rice:
- Stir in 3 cups of chicken broth, arborio rice, lemon zest, and fresh lemon juice.
- Simmer, stirring frequently, for 20 minutes or until the arborio rice is just tender but still firm to bite, and the mixture is creamy.
-
Final Touch:
- Remove the risotto from the heat.
- Add 2 tablespoons of butter or margarine, salt, pepper, diced tomatoes, sliced green onions, and grated parmesan cheese.
- Stir until the butter or margarine is melted and all ingredients are well combined.
-
Serve:
- Serve the Lemon Wild Rice Risotto immediately while it’s hot and creamy.
Nutritional Information (Per Serving):
- Calories: 658.7
- Fat: 20.4g
- Saturated Fat: 11.9g
- Cholesterol: 49.2mg
- Sodium: 1166.8mg
- Carbohydrates: 80.9g
- Fiber: 5.6g
- Sugar: 6.1g
- Protein: 20.8g
Recipe Notes:
- Variations: Feel free to add your favorite vegetables or protein to customize this dish.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: To reheat, gently warm the risotto on the stovetop with a splash of chicken broth to maintain its creamy texture.
- Wine Pairing: Pair this dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc, to complement the citrus flavors of the risotto.
Enjoy this Lemon Wild Rice Risotto recipe for a flavorful and satisfying meal that’s sure to impress! π½οΈπ
