May 10, 2008 Recipes >> Lemon and Rosemary Risotto

LEMON and ROSEMARY RISOTTO

Serves 16

            Risotto is a famous slow-cooking, classical Italian dish, made from Arborio rice. It is now available in the specialty section of many supermarkets. This short-grain white rice absorbs liquid easily and quickly, and as it softens, it releases a surface starch that gives it its famous creamy signature yet does not lose its shape.

            The liquid must be three times more than the rice. The balanced carbohydrate in this recipe is pleasingly low. Lemon is a medicinal fruit that helps to stimulate bile for protein utilization. It balances blood pH, cleans the liver and restores intestinal flora. This lemon version is very suitable for weight loss, as you allow 15 grams per meal, and then grams of carbohydrate per meal suited to your desired weight in our Portion Control Chart offered in classes.  Dieticians and nutritionists alike recommend small portions of rice (two to six tablespoons) in the treatment of obesity, heart disease, diabetes, high cholesterol, fibromyalgia, multiple sclerosis, kidney and liver disorders. In fact, rice of all kinds is the main ingredient in the world’s most famous obesity clinic at Duke’s University, yet is avoided in the specific carbohydrate diet for celiacs. This dish is very nice reheated, so you can save time for the next few meals.

Preparation time:           10 minutes

Cook time:                    40 minutes

1 tbsp. (15 ml)               grated lemon rind

1 tsp. (5 ml)                   dried rosemary, crumbled

¼ cup (60 ml)                fresh celery leaves

2 cups (500 ml)             low-sodium chicken-broth

1 tsp. (5 ml)                   kelp salt

1 cup (250 ml)               purified water

2 tbsp. (30 ml)               salted butter

1                                  stalk celery diced

½ cup (125 ml)              onion, chopped

8 oz. (227 g.)                Italian Arborio rice

1/2 cup (125 ml)            half and half cream or coconut milk

2 tbsp. (30 ml)               lemon juice

1 tbsp. (15 ml)               Parmesan cheese or nutritional yeast

Dashes of                     cayenne pepper

1.      Prepare the seasonings for the rice.  In a small ramekin dish combine lemon rind, rosemary and celery leaves. Put aside. In a small saucepan, combine the broth with water, and bring to a simmer. (Four minutes) Meanwhile, in a medium saucepan with a cover, melt butter, chopped celery and onion. Cook, stirring frequently until onion is tender.

2.      Cook the rice. Stir in rice, coat evenly with onion and butter. Add half a cup of broth and kelp salt (keep remaining broth at a constant simmer.) Cook, stirring rice constantly until liquid is absorbed. Stir in cream or coconut milk, and then the lemon rosemary mixture. Add the last of the broth, stirring steadily until absorbed. (About 15 minutes.) Rice is done when creamy, about 30 minutes.

3.      Finishing touches. In small ramekin dish combine lemon juice, cheese or nutritional yeast, and cayenne. Remove saucepan from heat, and stir in lemon-cheese mixture.

4.      Cover saucepan. Let stand two minutes before serving hot.