Risotto can be varied in many ways, but this is my favorite. Close to the standard recipe, but made a little healthier with the help of lemon.
4-8 servings
(depending on whether it is served as a snack or main course)
Ingredients
15 dl chicken broth
1 red onion
1 clove of garlic
3 tbsp olive oil
4 dl avorioris
2 cups dry white wine
1 cup fresh basil leaves
1 lemon, grated zest and juice
2 cups grated parmesan
0.5 dl mascarpone
Description:
- Chop the onion and garlic.
- Boil the broth, keep warm.
- Heat the oil in the pot. Add onion and fry for a few minutes.
- Add rice and garlic, fry for a few more minutes.
- Pour in the wine and let it boil away.
- Pour in broth a little at a time. Total cooking time about 20 minutes.
- Mix in basil, lemon and cheese.
Pairs with:
Serve with crispy salsiccia mince. And a fresh white wine!