Limoncello Risotto

May 09, 2023May 9, 20230 3
Delicious and zesty Limoncello Risotto
in Main

Prep

15 min

Cook

45 min

Ready In

60 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

4 cups vegetable broth
1 cup water
2 carrots , peeled and diced
12 stalks asparagus , trimmed and cut on the diagonal into 1-inch lengths
2 bay leaves
2 teaspoons dried sage , divided
3 tablespoons olive oil
1 large onion , coarsely chopped
1 lb arborio rice
1/2 cup limoncello
2 cups fresh green peas
1/3 cup grated mozzarella cheese
1/4 cup grated parmesan cheese
salt and pepper , to taste

Nutrision Information

Servings Per Recipe
4
Calories
594
Sugar
14g
Fat
12g
Limoncello Risotto is a popular main course dish in Italy, especially in the Campania region, where Limoncello is produced. The dish is usually served with a side salad or as an appetizer for a bigger meal. The Limoncello adds a zesty lemon flavor to the creamy risotto, making it perfect for a light spring or summer meal. The bright yellow color of the dish is also a feast for the eyes, making it an impressive addition to any dinner party. This vegetarian and gluten-free dish is also a great alternative to traditional heavier risotto recipes.

Instructions

1.In a large saucepan, heat the vegetable broth and water over medium heat until simmering.
2.Add carrots, asparagus, bay leaves, and 1 teaspoon of dried sage and cook for 4-5 minutes until vegetables are tender. Remove vegetables from broth and set aside.
3.In a separate large saucepan, heat olive oil over medium heat.
4.Add onions and cook until tender for about 5 minutes.
5.Add arborio rice and remaining sage and cook, stirring constantly with a wooden spoon, for another 3 minutes until rice is coated with oil and onions.
6.Add limoncello and cook, stirring constantly, until liquid is almost evaporated.
7.Add 1 cup of vegetable broth and stir for 10 minutes until all liquid has been absorbed. Repeat this step with remaining broth, 1 cup at a time until all broth is used up and rice is al dente.
8.Stir in cooked vegetables, green peas, mozzarella cheese, parmesan cheese, salt, and pepper. Cook for another 1-2 minutes until cheese is melted and vegetables are heated through.

PROS

The Limoncello Risotto has a zesty lemon flavor, perfect for a spring or summer meal.

It is also a vegetarian and gluten-free option.

CONS

The dish requires constant attention and stirring, making it a bit time-consuming.

HEALTH & BENEFITS

The Limoncello Risotto is a healthier alternative to heavier and cream-based risotto recipes.
The dish contains plenty of vegetables, protein, and fiber, which makes it a balanced and nutritious meal. The high vitamin C content in the dish also supports a strong immune system.

Print

Leave a Reply

Your email address will not be published.