Best Lime Basil Risotto Recipes

FRESH CORN RISOTTO WITH BASIL, TOMATO AND LIME

Fresh Corn Risotto With Basil, Tomato And Lime image

Provided by Molly O'Neill

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup ripe tomatoes, seeded, peeled and diced
2 tablespoons chopped fresh basil
1 tablespoon fresh lime juice
1/4 teaspoon salt
5 cups chicken stock
2 cups corn cut from 4 or 5 large ears
2 tablespoons butter, preferably unsalted
1/2 cup finely chopped scallions, white part only
1 1/2 cups Arborio rice or American medium-grain rice
1/2 cup dry white wine
Salt and freshly ground black pepper
Grated Parmesan cheese

Steps:

Combine tomatoes, basil, lime juice and salt. Bring stock to simmer. Puree 1 cup of corn in food processor. Heat butter in large saucepan or skillet over medium heat until foam subsides, then add scallions, stirring until they are translucent, about 5 minutes. Add rice, and stir to coat it with butter before adding wine. Cook, stirring until absorbed.
Add 1 cup of chicken stock, and cook, stirring over medium-low heat until stock is absorbed. Add remaining stock, 1/2 cup at a time, reserving at least 1/2 cup for Step 3. Cook and stir until liquid is almost completely absorbed before adding more. Continue until rice is almost tender, about 15 minutes.
Stir in pureed corn with another 1/2 cup of stock. Continue to cook, stirring and adding stock as needed until rice is al dente, 5 to 10 minutes more. Stir in corn kernels and fresh tomato mixture. Season with salt and pepper, spoon into warmed soup bowls, and sprinkle each serving with grated Parmesan cheese.

Nutrition Facts : @context http, Calories 524, UnsaturatedFat 5 grams, Carbohydrate 87 grams, Fat 11 grams, Fiber 3 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1250 milligrams, Sugar 11 grams, TransFat 0 grams

LIME BASIL RISOTTO

Lime Basil Risotto image

Provided by Matt Lee And Ted Lee

Categories side dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 cups chicken broth
2 cups corn kernels (from about three ears)
1 1/2 cups chopped lime basil leaves, loosely packed
3 tablespoons unsalted butter
1/2 cup chopped onion
2 cups arborio rice
3/4 cup white wine
Juice of one small lime
Salt and pepper to taste
Grated Parmesan to taste

Steps:

Bring chicken broth and 3 cups water to a simmer. Puree 1 cup of corn with 3/4 cup basil leaves, and reserve.
Melt butter in a large saucepan over medium heat. Add onion; stir until translucent. Add rice to pan and stir. Add wine and continue stirring until liquid is absorbed by rice, about a minute.
Add hot chicken broth 1 cup at a time, stirring continuously, until 4 cups of broth are absorbed, about 15 minutes. Stir in corn-basil puree and 1/2 cup broth and stir about 10 minutes, until rice is tender. Add more broth as necessary to keep mixture from scorching.
When rice is done, stir in remaining cup of corn kernels, lime juice and remaining 3/4 cup chopped basil leaves. Add salt, pepper and Parmesan to taste.

Nutrition Facts : @context http, Calories 643, UnsaturatedFat 5 grams, Carbohydrate 109 grams, Fat 12 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 1038 milligrams, Sugar 7 grams, TransFat 0 grams