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Basil & Lemon Risotto (WF, GF)

A risotto recipe we designed from one of our favourite NSW Northern Rivers cafes.

(Serves 4)


  • 5 1/2 cups vegetable stock
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cups (440g) arborio rice or brown rice
  • 2 lemons, rind finely grated
  • 1/2 cup (40g) finely grated parmesan
  • Salt & freshly ground pepper
  • 1 cup fresh basil leaves, roughly torn
  • Shaved parmesan, to serve


  1. Heat the stock in a saucepan over a medium heat.
  2. Heat the oil in a large saucepan over a medium heat. Add the onion. Cook for about 3 minutes or just until soft. Add the rice and stir until well coated in the oil.
  3. Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.
  4. Stir the lemon rind and grated parmesan through the risotto and then season to taste. Fold three-quarters of the basil through the risotto.
  5. Divide among serving dishes. Season with freshly ground pepper, top with the remaining basil and serve.


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