Recipe: Risotto Wrap

Well, well, well, look at me, posting all this stuff about food …

Running horribly late (again!) this morning, I threw together a quick wrap for my lunch pail. Ingredients: leftover lemon basil risotto from last night’s dinner; fresh baby spinach; alfalfa sprouts; thin slices of ripe plum tomato. Wrap!

It was an experiment, and one that, well, WON!

I email recipes to myself as I find them so I can access them from my phone and don’t have to print them. I found the recipe for Lemon Risotto with Basil on TheDailyGreen.com, but it is originally from The Big Book of Quick & Healthy Recipes by Kristen Hartvig.

Here’s the recipe, with notes on alterations based on what I had in my kitchen….

INGREDIENTS
2 tablespoons olive oil

1 leek (with half the top), sliced — Didn’t have this, so I used half of a sweet yellow onion

2 stick celery (with leaves), sliced Didn’t have this either, so I didn’t use it

1 clove garlic, crushed — I used two cloves, minced–because you can never have enough garlic!

3/4 cup risotto rice — I used regular Arborio rice rather than the wide Arborio/risotto rice

1/3 cup dry vermouth — I used an unmeasured amount of $2.99 Chardonnay from Monday’s trip to the UWS Whole Foods wine store

2 1/4 cups vegetable stock, heated — I used 2 cubes of Knorr Vegetable Bouillon in 2 1/4 cups water

1 lemon, quartered and sliced — I didn’t like the recipe’s instructions for the lemon, so I just squeezed the juice from one half of a lemon into my risotto before serving.

3 tablespoons basil, chopped — Previously fresh frozen basil from my now-deceased AeroGarden; still tastes great!

2 tablespoons Parmesan — Didn’t use, since I’m dairy-free

1 tablespoon brewer’s yeast flake — Used nutritional yeast instead


PREPARATION
1. Heat the oil in a large heavy-based Dutch oven and gently stir-fry the leek and the celery until soft.

2. Add the garlic and the rice, stir for 1 minute, then add the vermouth. Stir for a further minute, then add the stock. Bring to a boil, cover, and very gently simmer until the rice is cooked.

3. Add the lemon pieces and most of the basil, gently stir, and heat through.

4. Sprinkle with Parmesan or brewer’s yeast flakes and the remaining basil, and serve immediately.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 533
Cholesterol: 9

Advertisements

One thought on “Recipe: Risotto Wrap

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s