Lemon-Basil Risotto

This risotto tastes fresh and lemon-y and is great with a heap of fresh cracked black pepper on top. Delish!

Lemon-Basil Risotto

Ingredients:
-4 tbsp. olive oil (I used lemon-infused oil but regular is fine)
-5 finely chopped shallots
-1 1/2 cups risotto rice
-3/4 cup white wine
-5 cups vegetable stock
-1/3 cup freshly squeezed lemon juice
-3 tsp. nutritional yeast
-1 1/2 cups fresh chopped basil

Method:
In a large saucepan, heat the olive oil over medium heat. Once hot, add shallots and cook until translucent.  Add the rice and stir and cook for 2 more minutes until it's all coated.

While the shallots cook, bring the stock and lemon juice to a simmer in another saucepan.  

Add wine to the rice and slowly stir, allowing the rice to absorb the wine.  Keep stirring.  Once the wine is almost absorbed, add the stock in 1/2 cup increments, stirring constantly. Add each additional 1/2 cup once it looks like the risotto has absorbed the last one.  

When there's only about 1/2 cup of stock/lemon juice left, add the nutritional yeast and stir. Then stir the remaining liquid into the rice and stir until you get a nice risotto-y consistency and it's almost all absorbed.  

Remove from heat, stir in basil and a bit of fresh pepper, and serve!

Optional topping: more fresh pepper and some lemon zest.