Skip to content

Guest Post: Lemon Basil Risotto

February 14, 2012

This post is brought to you courtesy of my dear friend Malibu Barbie-Jen…remember her?

Hello faithful readers of BBB!

If you’re anything like me, you’ve been eagerly awaiting the next installment of baking bounty from our friend Melissa since, well, before Christmas. So let’s get this out of the way quickly: this is not the Boy Bait Baker herself. Sorry – I’m disappointed too. Apparently she baked the right boy bait… and we all know how that goes. No more time for the blog!

Instead of our spicy chefess (is that a word?), you’ve got me – a well-intentioned West Coast substitute. In honor of today’s special day, I’m here to help you master the perfect dish for the Valentine in your life.

Do you like lemon? Do you like risotto? Do you like delicious things? You will love this recipe. I stumbled upon it, fittingly, one year ago. I was hosting a roommate double-date Valentine’s celebration with some familiar faces on this blog. In addition to the wine (which was typically the main course at our get-togethers), I needed something to satisfy a vegan, a risotto lover, and, well, Casey. Whirley pop wasn’t going to cut it this time, folks! This recipe was a synch and a hit.

This year, my pals are 3000 miles away, and my Valentine is cooking for me tonight (woah!). I managed to sneak in this meal as a pre-treat to myself… and because I need good leftovers for work this week.

This meal is good, but it won’t last forever and I’m running out of ideas. Melissa… come back soon?!?

Lemon Basil Risotto


Recipe courtesy of Cooking Light (


Risotto Ingredients:

2 tablespoons butter

1 cup chopped onion

1 1/2 cups Arborio rice

2 garlic cloves, minced

1/2 cup dry white wine

4 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg (optional)

1 cup (4 ounces) grated fresh Parmesan cheese (optional … especially if you have a Vegan roommate)

1 teaspoon grated lemon rind

3 tablespoons fresh lemon juice


Topping ingredients:

1 1/2 cups chopped seeded tomato (a can works great)

2 tablespoons chopped green onions

1 1/2 teaspoons extravirgin olive oil

1 teaspoon balsamic vinegar

Dash of sugar

Dash of salt

Dash of freshly ground black pepper

Melt butter in a dutch oven over medium heat. Stir in the onions and look for 2 minutes. Add the garlic and rice and mix well. Pour in the wine and stir until fully absorbed. Add the vegetable broth, salt, pepper and nutmeg, stir and cover. Reduce to simmer and stir 2-3 times over 15-20 minutes.

As the risotto is cooking, prepare the topping by draining the tomato, and stirring in all topping ingredients.

Once almost all of the vegetable broth has absorbed into the risotto mixture, add in the lemon and cheese, stir and plate. Add the tomato topping and you’re ready to serve!


No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: