This dinnertime treat will suit all occasions, from casual dinners to more fancy occasions – you choose! The simple risotto base combined with the toppings makes a refreshing yet creamy combination that will satisfy even the most demanding tastebuds. Give this recipe a try and leave a comment telling me what you think!

Lime Risotto 🍋

3 dl Arborio rice
0,75 l Vegatable stock
2 tbsp Oil
1,5 dl Dry white wine
4 Shallots, finely diced
4 Cloves of garlic, minced
Zest and juice of 1 lime
3 tbsp Vegan butter
Salt
Pepper

Basil Oil 🌿

30 g Basil
1 dl Good quality olive oil
1 tsp Salt
Juice of ½ lime

Crispy Sage 🌿

Fresh sage leaves
30 g Vegan butter

Making the risotto:

1. Start by sautéing the garlic and onion in a saucepan until slightly translucent. Add in the arborio rice and continue stirring until the rice becomes slightly translucent, too.
2. Add the wine and let everything absorb before adding in the vegetable stock 2 dl at the time. Before adding more, remember to stir and let the liquid absorb to the rice. Once all the liquid has been used, add the lime zest and juice alongside with the butter to the risotto and stir until everything is evenly combined. Set aside to wait.

Preparing the basil oil:

1. Blend all the ingredients in a blender for 3-4 minutes until you’re left with an even textured oil without lumps from the basil leaves. Pour into a piping bottle to wait for serving.

Making the crispy sage:

1. Rinse and dry the desired amount of sage leaves. Heat up the vegan butter on a saucepan over medium-high heat. Add the sage leaves to the melted butter and let cook for about 5 minutes or until the leaves start turning lightly brown and crisp up.
2. Gently remove the leaves from the butter and place over a dish lined with kitchen paper to absorb excess butter. Let cool for few minutes and serve on top of the risotto.

Plating:

1. Add the risotto on the bottom of the plate. Pour the basil oil on top of the risotto in a circular motion. Top the dish off with the safe leaves and ENJOY 💚