This Vegetarian Risotto is lemony, comforting and delicious. It can be vegan if you decide to leave out the cream and ghee and add vegan butter. Either way it is always a favorite. You can add your favorite roasted veggies to this at the end of cooking. Some suggestions are Sauteed Mushrooms, Roasted Asparagus, Roasted Brussel Sprouts, Roasted Cauliflower, Roasted Tomatoes, or Roasted Red Peppers..
Recipe for Organic Lemon Prosecco Risotto-
1 Medium Organic Yellow Onion (Chopped)
4 Organic Garlic Cloves (Chopped)
3 Tablespoons Organic Olive Oil
1 Tablespoon Organic Ghee
1 1/2 Cups Arborio Rice
4 Cups Organic Vegetable Stock/ 1 Cup Purified Water
1 Organic Lemon (Juiced)
1/4 Cup Organic Prosecco
1/2 Teaspoon Organic Garlic Powder
Sprinkle of Paprika and Crushed Red Pepper Flakes
3 Teaspoons Kosher Salt
3 Tablespoon Organic heavy cream
*Measure out all ingredients (except cream which gets added at end) ahead of time. Start by adding the Stock/Water to a saucepan and heat on stovetop on low heat. This helps the risotto cook evenly. Then add olive oil and ghee to a non-stick large skillet that has a lid. Saute onions and garlic until translucent on medium heat (less then 5 mins). Add Arborio Rice to skillet and cook with onions for a min or two. Then add Prosecco and Lemon Juice and all seasonings. Cook for another couple mins stirring. Now add 1 Cup of the hot stock mixture and cover. Set timer for 30 mins. Stir every few mins, when the stock gets absorbed continue adding 1 Cup of stock mix at a time. Keep covered and continue cooking for the full 30mins. Once all the stock is absorbed after 30 mins or so add cream and cook for a few mins longer. Taste and serve warm with veggies on side.
