Lemon + Herb Risotto Recipe
Classic and creamy with Okanagan veggies, roasted mushrooms, wilted greens and toasted nuts. A little tweak makes it vegan! Ask your server.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Risotto Ingredients
Method
Cooking Directions
- 1
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat and keep it warm.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute.
- 3
Toast the Rice
Add the Arborio rice to the skillet and stir to coat the grains with oil. Cook for 2-3 minutes until the rice is slightly translucent around the edges.
- 4
Add Broth Gradually
Pour in 1 cup of the warm vegetable broth and stir continuously until the liquid is absorbed. Repeat this process, adding 1 cup of broth at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
- 5
Finish the Risotto
Once the rice is cooked, stir in the lemon zest, lemon juice, chopped herbs, salt, and black pepper. Adjust seasoning to taste.
- 6
Serve
Serve the risotto hot, garnished with roasted mushrooms, wilted greens, and toasted nuts if desired.