This creamy, comforting dish is the ultimate Labor of Love. By the time the Risotto is done your arm muscles will have doubled in size after all of that stirring! But it’s well worth the wait. When prepared this way, Arborio Rice has a natural creaminess. With the addition of salty Parmigiano Reggiano, tangy Lemon Zest, snappy Parsley and buttery Pine Nuts, this Risotto is simply irresistible!
Ingredients
- 1 1/2 Cups Arborio Rice
- 1 Quart Vegetable Broth (plus 2 Cups Hot Water)
- 1/4 Cup Half 'n' Half
- 2 Tablespoons Butter
- 1/2 Cup shaved Parmigiano Reggiano
- 1/4 Cup finely chopped Parsley
- 1/4 Cup Pine Nuts
- Zest from 1 Lemon
Instructions
Heat up Vegetable Broth in a pot. In a separate pot, melt the Butter on a low heat and add the Arborio Rice. Mix it around until it gets fragrant, don't let it get brown!
When Vegetable Broth is boiling, reduce heat to a simmer. Add one ladle to the Rice and stir until the liquid is absorbed. Add another ladle and stir until the liquid is absorbed. Repeat this process while stirring constantly until all of the vegetable broth is used up. At that point, heat 2 cups of water and continue the process until the Rice is cooked all the way through and is not absorbing any more liquid.
This process takes about 25-35 minutes. With the heat still on low on the Risotto, stir in the Half 'n' Half, Lemon Zest, and Parmigiano Reggiano. In a small cast-iron skillet, heat the Pine Nuts until browned. Remove Risotto from heat and stir in the Parsley and Pine Nuts.
Serve immediately!
keywords: risotto, comfort food, gluten free, nimais cookbook