Risotto Salad
Ingredients
- 2 cups arborio rice ⓘ
- 3 cups chicken stock or 3 cups vegetable stock ⓘ
- 1/2 cup onion, finely chopped ⓘ
- salt ⓘ
- 2 tablespoons olive oil ⓘ
- 1/4 cup fresh lemon juice
- 1/4 cup capers, drained ⓘ
- 12 cherry tomatoes or 12 grape tomatoes
- 1/4 cup flat leaf parsley, finely chopped ⓘ
- 1/4 cup fresh basil leaf, shredded ⓘ
- 2 garlic cloves, crushed
- 1/4 cup extra virgin olive oil ⓘ
- fresh ground black pepper or crushed red pepper flakes ⓘ
Instructions
- Rinse the rice well in cool water.
- Drain well and set aside.
- Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
- Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
- Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
- Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
- Add the stock and salt to taste.
- Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
- Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
- Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
- When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
- Toss gently to mix.
- Season with the black pepper or crushed red pepper flakes.
- Serve at room temperature.
Nutrition & Diet Analysis (per serving)
680
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).