A simple risotto made using fridge and pantry leftovers. Slightly rich but lightened up without heavy cream or butter - just olive oil, lemon, and simple spices.
⏱️ Total Time: 45 minutes
Prep: 10 min |
Cook: 35 min |
Serves: 2 |
Ingredients
Ingredients
1 Tbsp Olive Oil
1/2 Sliced Yellow Onion
4 Cloves Chopped Garlic
1 Bay Leaf
1 Tbsp Black Pepper
1/2 Tbsp Red Chili Flakes
Salt
2 Tbsp Tomato Paste
1 C Risotto Dry
4-6 C Chicken Broth
1/4 C Milk of Choice
1/2 Lemon + Zest
Optional Parmesan for Garnish
Instructions
Heat the olive oil on medium heat in a pan. Add in onions and sautee for 3-4 minutes until translucent.
Add in the garlic, bay leaf, black pepper, chili flakes, and salt. Stir for 1-2 minutes until fragrant.
Add in the tomato paste and mix until it's well incorporated with the aromatics.
Add in your risotto and stir for 1 minute to toast the rice slightly.
Start adding the broth 1 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding the next cup. This process should take about 20-25 minutes.
Once the risotto is creamy and the rice is tender but still has a slight bite, add in the milk, lemon juice, and lemon zest. Stir well.
Remove the bay leaf, taste and adjust seasoning. Serve hot, garnished with parmesan if desired. Enjoy!