Delicate and fragrant, the basil risotto will win you over. I prepared it this year when my basil exploded, and pasta with pesto is really good, but I needed to try something different. So I blended the leaves and froze some, and with part of it, I prepared this delicious risotto. I love risottos, the one with melted zucchini is amazing, but the summer fragrance of this risotto is something special.
Let’s get to work and prepare the basil risotto together.
OTHER RISOTTOS
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 2 Minutes
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing basil risotto
- 11.3 oz Carnaroli rice
- 4.2 cups vegetable broth
- 6 tbsps extra virgin olive oil
- 2 cloves garlic
- 1.06 oz basil
- 0.7 oz almonds
- to taste salt and pepper
- 0.7 oz butter (I use plant-based)
Tools
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- Saucepan
- Chopper
Steps for preparing basil risotto
Wash the basil leaves and put them into a chopper. Add the almonds, or the nuts you prefer. Add 4 tablespoons of oil and a little very cold water. Blend until you get a cream. Salt to taste.
In a saucepan, pour the remaining oil with garlic. When it sizzles, remove the garlic and add the rice. After toasting it, gradually add the hot vegetable broth. Cook by adding the broth little by little and stirring often.
When the rice is almost cooked, remove from heat. Add the butter, I use plant-based butter, the pepper and the basil cream. Adjust the salt if needed (I salted the broth). Stir and let rest for a couple of minutes. Stir again vigorously and serve.
Storage
You can store it for a couple of days in the fridge, but it will lose creaminess.
