This vegan, gluten-free Lemon and Sage Risotto has the perfect balance of both flavors. Neither is too strong, and it reheats very well, making it a perfect make-ahead dish, or the perfect take-to-work lunch.
It serves as a good main dish, or works as a side dish. The light, refreshing taste mixed with the natural creaminess also screams spring when the weather outside may not be so warm.
By Michelle Maskaly, The Adirondack Chick
1 cup Arborio rice
2 cups white wine
4 cups vegetable broth
2 small cloves garlic
1 yellow onion
2/3 cup fresh lemon juice
1/4 cup fresh chopped sage leaves
2 tablespoons olive oil
Heat the vegetable broth in a hot until it boils.
Chop the onion and garlic.
In a pot heat the olive oil and add the rice. Mix until the rice is coated with the oil, but be careful not to burn it. Add in the wine and stir until absorbed. Add about a tablespoon of the lemon juice and stir.
Add the vegetable both to the rice several ladlefuls at a time, stirring until absorbed, before adding more. Once the rice is soft and creamy, add in the lemon juice and sage. Continue to mix until it is well blended.