Haven't made this, but it sounds good - Lemon and sage risotto
I always want to try to make risotto, but never get to it. This recipe sounds good (although measurements are metric, sorry! ![]()
DAM UK)
LEMON AND SAGE RISOTTO
Extra Virgin olive oil
2 Shallots finely chopped
2 garlic cloves finely chopped
150 grams Arborio rice (ie risotto)
1 lemon, zest and juice
6 sage leaves chopped
1 liter vegetable stock
5 tbsp grated parmesean
drizzle some olive oil in a heavy based saucepan and place on medium heat. Gently saute shallots and garlic.
Add rice, stirring well. Add the lemon zest and half the sage leaves.
Add a ladel of stock and keep stirring until the rice has absorbed the liquid. Repeat until the rice is tender but still creamy.
Stir in half parmesean ans salt and pepper to taste. Add lemon juice to taste.
Remove from heat, cover and leave to stand for about 5 minutes.
Sprinkely the remaining parmesean and sage leaves over.
LEMON AND SAGE RISOTTO
Extra Virgin olive oil
2 Shallots finely chopped
2 garlic cloves finely chopped
150 grams Arborio rice (ie risotto)
1 lemon, zest and juice
6 sage leaves chopped
1 liter vegetable stock
5 tbsp grated parmesean
drizzle some olive oil in a heavy based saucepan and place on medium heat. Gently saute shallots and garlic.
Add rice, stirring well. Add the lemon zest and half the sage leaves.
Add a ladel of stock and keep stirring until the rice has absorbed the liquid. Repeat until the rice is tender but still creamy.
Stir in half parmesean ans salt and pepper to taste. Add lemon juice to taste.
Remove from heat, cover and leave to stand for about 5 minutes.
Sprinkely the remaining parmesean and sage leaves over.
