Lime risotto

Ingredients for 4 servings:

• 450 g risotto rice, e.g. B. Arborio
• 2 shallots
• 2 cloves garlic, fresh
• 2 tbsp extra virgin olive oil
• 100 ml white wine
• 1 ½ liters vegetable broth, hot
• 3 limes, organic, with edible peel; alternatively lemons
• 70 g Parmesan, grated
• 25 g butter
• 4 basil leaves for decoration
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

summery-fresh risotto, always successful and impresses guests

Heat the olive oil in a large saucepan and sauté the finely chopped shallots and the minced, uncrushed garlic until translucent. After about 1 minute, add the risotto rice and sauté gently, stirring well. From now on, don’t put the spoon down! After about 2 minutes, deglaze with the white wine and continue stirring. When the rice has almost completely absorbed the white wine, add a ladleful of the hot stock so that the rice is lightly covered with liquid and continue stirring. When the liquid is almost absorbed, add a little more stock. Ideally, the risotto should still have slightly firm rice grains but still have a creamy consistency. Shortly before the end of the cooking time, add the grated lime zest and juice to taste, stir in the Parmesan cheese and butter, and let it melt. Season to taste with salt and pepper. Serve as soon as possible, garnished with basil, as the risotto will take its time to absorb the liquid. In Italy, this dish is usually eaten alone. However, we like to serve it with fried shrimp or salmon and salad or roasted tomatoes.