Lemon and basil are a flavor match made in heaven. Add them to risotto for a powerhouse of a side dish.
Courtesy of The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007.
2 tablespoons olive oil
1 leek (with half the top), sliced
2 stick celery (with leaves), sliced
1 clove garlic, crushed
3/4 cup risotto rice
1/3 cup dry vermouth
2 1/4 cups vegetable stock, heated
1 lemon, quartered and sliced
3 tablespoons basil, chopped
2 tablespoons Parmesan
1 tablespoon brewer's yeast flake
1. Heat the oil in a large heavy-based Dutch oven and gently stir-fry the leek and the celery until soft.
2. Add the garlic and the rice, stir for 1 minute, then add the vermouth. Stir for a further minute, then add the stock. Bring to a boil, cover, and very gently simmer until the rice is cooked.
3. Add the lemon pieces and most of the basil, gently stir, and heat through.
4. Sprinkle with Parmesan or brewer's yeast flakes and the remaining basil, and serve immediately.
(based on individual servings)
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