Lemon Risotto

Lemon Risotto

RECIPE CREATED BY:
Nicole Dragon
  • Prep Time:
    15 minutes
  • Cook Time:
    25 minutes
  • Serves:
    2-4

Ingredients

  • 1 box (32 oz) Kitchen Basics Chicken Bone Broth
  • 1 cup carnaroli or arborio rice
  • 2 tbsp butter, cubed and frozen (important!)
  • ¼ cup sun-dried tomatoes, thinly sliced
  • ¼ cup fresh garden herbs (basil, parsley, dill, chives), chopped
  • 1 lemon, juiced
  • ⅓ cup freshly grated Parmesan cheese
  • Extra virgin olive oil
  • Salt & pepper to taste

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  • Prep Time:
    15 minutes

  • Cook Time:
    25 minutes

  • Serves:
    2-4
Print Recipe

It’s giving cozy + luxurious in one bite. This lemon risotto with garden herbs, sundried tomatoes and bone broth does it all - date night, dinner party or just treating yourself!
Recipe contributed by Nicole Dragon (@thefooddragon)

Prep & Cook Instructions

  1. In a saucepan, warm the bone broth + juiced lemon over low heat and keep it gently simmering.
  2. In a wide skillet, heat olive oil over medium heat. Add the rice and toast, stirring, for 2–3 minutes until lightly golden and fragrant.
  3. Begin adding the warm broth one ladle at a time, stirring constantly and allowing the rice to absorb most of the liquid before adding more. Continue until all broth is used and the rice is creamy but al dente. This should take about 15 minutes.
  4. Stir in the butter cubes until melted and glossy. Season with salt and pepper. Fold in the sun-dried tomatoes & herbs.
  5. Remove from heat and stir in the Parmesan. Taste and adjust seasoning. Serve immediately, garnished with extra herbs and a sprinkle of Parmesan.
     

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