You encounter all the flavours of the world in our WUR community. Dominique Vrouwenvelder (29), Resource science editor and amateur cyclist, shares a recipe for lemon risotto that is bound to be a hit with everyone.
‘I first made this risotto last Christmas. It’s the perfect comfort food and the colours are a bit Christmassy too. But this dish is tasty any time of year. The tangy freshness of the citrus fruits makes it equally suitable as a summer dish. I like to cook it when people come round for a meal and it is always a success. This risotto also makes a good choice if you want to do some serious cycling the next day or have other plans for an active day.’
preparation time: approx. 25 minutes
Ingredients for two people:
- 1 lemon
- 1 lime
- 700ml vegetable stock
- 80ml dry white wine
- 1 shallot
- 140g risotto rice
- 60g cream cheese
- olive oil
- 200g cherry tomatoes
- 2 (vegetarian) schnitzels
- Grate the peel of about one quarter of the lemon and lime. Squeeze out about a quarter of the juice from each fruit.
- Add olive oil, salt and pepper to the cherry tomatoes and bake them for 20 minutes in an oven preheated to 170 degrees.
- Chop the shallot fine and fry it in some olive oil over a high flame. Turn the heat down, add the risotto rice and fry it briefly, then add the white wine and lemon and lime juice.
- When nearly all the liquid has been absorbed, add a little stock. Keep stirring and once the liquid has almost been absorbed, add some more stock. Repeat until the rice grains are soft — about 15 to 20 minutes. You may have some stock left over.
- Mix the cream cheese and lemon and lime zest in with the risotto.
- Fry the schnitzels.
- Serve the risotto with the schnitzels and tomatoes.
