Name: Green Risotto with Garlic, Herbs, and Lime
Yield: Serves 4 to 6 as main course, or 6 to 8 as a side dish
Ingredients: ⅔ cup (40 g) finely chopped fresh dill; 3 tablespoons finely chopped fresh mint; ½ cup (50 g) grated Parmesan, grana, or aged graviera, plus more for serving; ¼ cup (15 g) finely chopped fresh basil leaves; About ⅓ cup (80 ml) olive oil; 2 to 3 tablespoons lime or lemon juice, or more to taste; 1½ cups (240 g) finely chopped onions; 3 cloves garlic, thinly sliced; 2 cups (200 g) Arborio or other good-quality medium-grain rice; ½ cup (120 ml) white wine; 1 lime or lemon, quartered; 2 tablespoons finely chopped fresh oregano or thyme, or 1 teaspoon dried; 1 cup (60 g) finely chopped fresh flat-leaf parsley; About 2 quarts (2 L) very hot vegetable broth (see Note); Salt; Good, fruity olive oil, for drizzling; ½ to 1 teaspoon freshly ground black pepper, to taste; 3 tablespoons chopped fresh cilantro (optional)

Preparation info

Serves
4 to 6
as main course

Difficulty
Medium

Appears in

Mediterranean Vegetarian Feasts

By Aglaia Kremezi

Published 2014

About

I fondly remember a light and delicious herb-lime risotto I enjoyed one sunny September day a few years ago. I was at La Fenière, Reine Sammut’s celebrated hotel and restaurant in Loumarin, Provence, and it was one of the dishes on her Mediterranean olive oil tasting lunch. She served the risotto topped with thin strips of braised cuttlefish, drizzled with a few drops of its deep-black ink sauce. The seafood was excellent, but the fragrant, fruity rice was the real revelation for me. I didn

Ingredients

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Ingredients

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