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Lemon, basil and ricotta risotto

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 4-6 people

Cuisine: Main – Italian

Skill Level: Easy

 

INGREDIENTS

  • 1L (4 cups) liquid vegetable stock
  • 2 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 celery sticks, finely chopped
  • 300g arborio rice
  • 250ml (1 cup) dry white wine
  • 1 lemon, rind finely grated
  • 1 tbsp lemon juice
  • 40g (1/2 cup) finely grated pecorino, parmesan or vegetarian hard cheese
  • 50g butter, chopped
  • 1 cup fresh basil leaves, torn
  • 100g fresh ricotta, crumbled
  • Finely grated pecorino, parmesan or vegetarian hard cheese, extra, to serve
  • Fresh basil leaves, extra, to serve

 

METHOD

  1. Boil stock over high in a saucepan until bubbling, then reduce heat to low bringing the stock to a gentle simmer.
  2. Heat oil in a pan over medium-low heat. Add onion and celery. Stir for 10 minutes or until soft. Increase heat to medium. Add rice. Stir for 1 minute or until grains are slightly glassy. Add wine and stir until absorbed.
  3. Add 80ml (1/3 cup) of stock to rice mixture. Stir until liquid is absorbed. Add stock, 80ml (1/3 cup) at a time, stirring constantly and allowing liquid to be absorbed before adding more. Continue for 20-25 minutes or until the rice is tender yet firm and risotto is creamy.
  4. Remove from heat. Stir in lemon rind, juice, pecorino and butter. Season. Cover and set aside for 2 minutes to rest. Stir in the basil and divide among plates. Sprinkle with the ricotta, extra pecorino and extra basil leaves.

 

 

SHOPPING LIST

Kingfisher Seafood or Camberwell Market Seafood

  • Green prawns

 

Camberwell Market Fruit & Veg

  • Red onion
  • Celery sticks
  • Fresh basil leaves
  • Lemon

 

Nick & Sues Deli or Camberwell Market Deli

  • Pecorino, parmesan or vegetarian hard cheese
  • Fresh ricotta
  • Butter
  • Olive oil

 

Local bottlo

  • Dry white wine

 

Pantry

  • Liquid vegetable stock
  • Arborio rice