I had recently picked up a cheap basil plant that I had a feeling was on its last legs. I immediately decided to buy some arborio rice, because I knew that basil risotto had to happen. And that it had to happen soon.
Basil has to be my favourite herb of all time. So with basil being the prime ingredient in this risotto, I was one happy Irish lady. The basil is added at the end so that its flavour remains very strong.
This dish serves around four people for a main course, and has very few ingredients, which is great if you’re on a budget, like me. 🙂
120g soya butter
1 small onion, very finely chopped
1 litre of vegan vegetable stock
500g arborio rice
salt and pepper
3-4 tbsp chopped basil
Follow these steps for an extremely tasty basil risotto! :
- Add the butter to a large saucepan, melting it over a low-medium heat.
- Add the finely chopped onion, frying gently until translucent.
- In a separate pan, bring the stock to the boil. If using vegan stock-cubes, dissolve in boiling water.
- Add the whole batch of arborio rice to the pan and mix well with the onions and butter. Ensure that the rice is fully coated in the butter, simmering for around 1-2 minutes, all the while ensuring that the butter does not stick to the end of the pan.
- Add enough vegetable stock to the pan, just enough to slightly cover the rice. Stir and cook over a medium heat until the rice has absorbed the stock.
- Keep adding the stock until no more remains, which should take about 15 minutes.
- Season with salt & pepper to taste.
- If the rice has gone a little bit thick, there’s no need to worry. Simply add a small bit of boiling water until it has a lovely runny texture again!
- Add the chopped basil, stirring very well, and serve immediately.
- Serve with a basil leaf on top for simple presentation. 🙂
This basil risotto can be frozen if you would like to make a big batch. You can then pop your frozen risotto into the microwave, and add a small bit of boiling water when it is done to make it nice and moist again.