Lemon risotto is a versatile and perfect recipe for preparing a packed lunch. You can make it simpler or more sophisticated by making some small changes, and the preparation takes just a few minutes. You can try making an easy lemon risotto or the traditional South Indian version.
Ingrediants
Simple Lemon Risotto
- 1 cup of water
- 1 cup of chicken broth
- 2 tablespoons of lemon juice
- 2 teaspoons of butter
- 1 cup raw long grain rice
- A pinch of dried basil
- A pinch of grated lemon zest
- A pinch of lemon pepper mixture
Lemon Risotto (South Indian Recipe)
- 1 tablespoon of sesame seed oil
- 2 ½ cups of cooked basmati or other rice (or 1 ¼ cup of uncooked rice)
- ½ teaspoon of mustard seeds
- ½ teaspoon of Indian black beans
- 1 teaspoon of chickpeas
- 5-6 curry leaves
- ½ teaspoon of grated ginger
- 2 whole dried and chopped kashmiri peppers
- ½ teaspoon of turmeric powder
- 1 ½ teaspoon of lemon juice
- Salt to taste.
- Finely chopped onion (optional)
- Minced garlic (optional)
- Roasted peanuts or cashews (optional)
- A pinch of asafoetida (optional)
Steps
Method 1 of 2: Make a Simple Lemon Risotto
Step 1. Combine the water, stock, lemon juice, and butter in a medium saucepan
Turn on the gas and bring to a boil.
Step 2. Add the rice, basil and lemon zest while stirring
Turn the heat down and put the lid on the pot. Let it simmer for 20 minutes to cook the rice.
Step 3. Let it simmer for 5 minutes or until the rice has absorbed the water
Drizzle with the lemon pepper mixture before serving.
These doses allow to obtain about 4 servings. Rice can be enjoyed as a first course or to accompany light second courses with a delicate taste, such as fish
Method 2 of 2: Make Traditional South Indian Lemon Risotto
Step 1. If you don't have any rice leftovers, prepare it
Pour about 2 cups of water into a saucepan and bring to a boil. Cook the basmati rice. If desired, you can add 1 tablespoon of butter and 1 teaspoon of salt to flavor the rice even more and give it a softer consistency. Close the pot tightly with the lid. Lower the heat and simmer for 15-20 minutes or until the water has absorbed.
- If you have rice leftovers you can skip this step!
- The traditional recipe calls for basmati rice, but you can opt for any type of long grain rice.
Step 2. Heat the oil in a large non-stick pan
Once boiling, add the mustard seeds. When the oil becomes shiny on the surface and begins to flow smoothly into the pan, then it has warmed up sufficiently.
Step 3. Once the seeds have started popping, add the beans, chickpeas and curry leaves
Sauté them over medium heat for 1 minute.
If you are using garlic and onion, add them now
Step 4. Add the ginger and chillies
Skip over medium heat for 30 seconds.
Step 5. Add the turmeric powder and rice
Mix it well. Cook over medium heat for 1-2 minutes, stirring constantly.
- If you use asafoetida, add it now. Do not use too much, as it has a strong odor and can sour rice. Using it correctly can instead improve the flavor of the dish.
- If you're using peanuts or roasted cashews (or both), add them now. Prepare them in advance in a small skillet or in the oven at low temperature, to make them crisp and golden. They will be ready once they start giving off an intense nutty smell. Try not to let them burn: remember that they toast very quickly.
Step 6. Add lemon juice and salt to taste
Stir well and cook over medium-high heat for 1-2 minutes, stirring occasionally.
- By adding it at the end of cooking, the lemon juice will not evaporate, and the risotto will acquire a pungent taste. It is possible to notice this characteristic by eating the dish immediately. Subsequently the taste of the lemon is absorbed, so the dish takes on intense citrus notes, even if more balanced.
- You can also squeeze lemon juice over cooked rice. This method is preferred by some Indian chefs.
Step 7. Let the dish rest for a few minutes, so that the various flavors blend harmoniously
At this point it will be ready to be eaten. Serve it hot. These doses allow to obtain about 4 servings.
