postheadericon Lemon Risotto

This is an adaptation of a great recipe in Cooking for Mr. Latte, an amusing book that has fabulous recipes. Many of which can be easily adapted to be dairy and gluten free.

This is dairy, egg, gluten, corn, and soy free. It could also be vegetarian very easily, too.
Lemon risotto
Ingredients

  • 2 TBS olive oil

  • 1 cup arborio rice
  • 4-5 cups chicken broth, hot (ideally homemade stock. Could also be vegetable broth if you have vegetarian guests
  • zest of 1 lemon (I use a microplane grater)
  • 1/2 cup coconut milk, plus 1/4 cup lemon juice, left to sit for a few minutes
  • good pinch kosher salt

Method
Find a medium-sized saucepan, and put in the olive oil. Bring the olive oil up to medium heat.

Add the arborio rice, and stir, letting the oil coat the rice. Add about 1/2 cup broth at a time, stirring very frequently. Add it little by little so the rice is loose, but not swimming in broth.

After the first few additions of broth, add half the zest. When you have used 4c of broth, check the rice for done-ness. You want it firm, but not crunchy. Keep cooking and adding broth until the rice is done.

Add the lemon juice/coconut milk mixture, and combine. turn off the heat. It will sit very well for a while as the rest of your food finishes.

We love this paired with Oven Fried Chicken and a salad. It cleanses the palate very well when paired with a greasy food.

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