Denise says:

This unusual risotto dish has a fresh summery flavour, perfect as a supper dish or serve as an accompaniment with salmon, sole or cod.   


Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2 - 3 people

Ingredients:

Juice and zest of 1 fresh lime
300g Arborio risotto rice
50 ml dry white wine
2 tablespoons olive oil
750ml Hot vegetable stock
1 small onion – peeled and roughly chopped
2 cloves garlic – peeled and finely chopped or crushed
Sea salt and freshly ground black pepper – to taste
50g Parmesan Cheese – grated or shavings
50g Wild rocket

Method

1) Heat the oil in a medium saucepan.
2) Add the garlic and onion and sauté until soft.
3) Stir in the rice and wine. Cook for 2 minutes. Slowly add the hot vegetable stock, lime juice and simmer until it is all absorbed stirring the pot from time to time. This will take about 20 minutes.
4) Season with salt and freshly ground pepper and stir in the grated lime zest. Just before serving add the Parmesan cheese and wild rocket.

To serve the stylish way: Garnish with slices of fresh lime and a dusting of black pepper.
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