Lemon Chive Risotto
I truly can't get enough risotto. I've made it so many times, I'm scared to do the math. In the winter, it's the perfect comfort food. Come spring and summer, it's the foundation for highlighting all my favorite, seasonal vegetables. During fall, I love snuggling up with roasted butternut squash risotto with brown butter. At its core, risotto is simple but incredibly indulgent. It's a treat, both in cooking and eating. Today, I'm excited to share a new flavorful risotto made even better with the addition of Gourmet Garden's latest: Lightly Dried Chives.
What I love most about this Lemon & Chive Risotto is its versatility. It makes a great side dish or, with the addition of protein, a main star. I've found that I most enjoy seafood with risotto, especially shrimp. The two are made for each other, as evident in a previous recipe of mine (see here: Spicy Herbed Shrimp with Parmesan Risotto). I told you...I can't get enough.
For this recipe, I used lemon zest and juice along with lightly dried chives and parsley. Since I'm a fan of strongly-scented cheeses, I went with an aged fontina, but feel free to use parmesan or pecorino if that's what you enjoy. If you're feeling adventurous, I bet goat cheese would be a great substitute, knowing how well goat cheese & lemon taste together. As I've mentioned before, versatility is the beauty about risotto. You can get playful with your ingredients because with plenty of stirring, patience and some wine, chances are you'll always end up with a delicious tasting bowl of risotto.
Lemon & Chive Risotto Recipe [for 4]
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 1/4 cups arborio rice
- 1 cup dry white wine
- 1 container vegetable stock, heated in separate saucepan
- zest of two lemons
- juice of two lemons
- 2 tablespoons lightly dried chives
- 1 teaspoon lightly dried parsley
- 1/4 cup grated fontina cheese
- salt, pepper to taste
In a medium stockpot over low-medium heat, add the olive oil. When warm, add the onion and saute for 5 minutes, until translucent. Add a pinch of salt and pepper and stir. Add the garlic and cook until combined, stirring frequently so not as to burn the garlic. When fragrant, add the rice and stir till combined and toasted, about 1 minute. Deglaze the pan with the white wine and stir.
Meanwhile, heat the vegetable stock in a medium saucepan and once warm, pour 1/4 cup of the hot stock into the rice and stir, frequently, pouring more stock in as the rice absorbs the liquid. Continue adding hot stock, in batches, until the rice is tender and slightly al-dente, about 25-30 minutes. Turn the heat to low and add the lemon zest, lemon juice, chives, parsley and fontina. Stir to combine and take off heat. Season with salt and pepper to taste and serve immediately.