Serve 3
2 cups (480 ml) chicken or vegetable broth
1 Tbs. (15 ml) olive oil
1 chopped onion
2 chopped cloves of garlic
1 cup arborio rice (is gluten free)
2 organic lemons
1/2 cup (120 ml) white or red wine (which every you like or have)
1/2 tsp. (5 ml) sugar
1 Tbs. butter (dairy-free: almond butter)
1/4 cup (60 g) Parmigiano-Reggiano or another Italian cheese (or a dairy-free cheese)
torn mint and basil leaves and chopped fresh lemon thyme and the purple flowers
There are many ways to cook risotto. But we found this to be easier and quicker.
1. Heat the broth in a skillet over medium heat.
2. Sauté the onions and garlic in olive oil.
3. Stir in the arborio rice and zest of 1 lemon and. Cook about a minute or two.
4. Add the wine and cook a few more minutes.
5. Cook and stir a few time about 15 minutes until the liquid has evaporated.
6. Peel the zested lemon, remove the seeds, and chop the wedges.
7. Sprinkle the lemon with sugar and stir into the rice.
8. Cook to al dente.
9. Stir in the butter, juice of 1 lemon, cheese, thyme, mint and basil leaves
10. Serve as a main dish or a side dish with a salad*.
*We had a simple sliced tomatoes with a vinaigrette, topped with goat cheese, torn basil leaves, and assortment of olives, with the main dish:
"Orange Chicken"
http://veggiefernandezs.blogspot.com/2014/07/orange-chicken.html
