Green Risotto with Garlic, Herbs, and Lime

Preparation info
  • Serves

    4 to 6

    as main course
    • Difficulty


Appears in

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