Risotto Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the rice well in cool water.
  • Drain well and set aside.
  • Bring the stock to a gentle boil in a medium-size saucepan, then reduce to a simmer.
  • Heat the 2 tablespoons olive oil in a large, heavy pot over medium-high heat.
  • Add the onions and cook, stirring, until just soft, 1 to 2 minutes.
  • Add the rice and cook, stirring constantly, until the grains are opaque, about 4 minutes.
  • Add the stock and salt to taste.
  • Stir gently until the liquid comes to a boil. Cover tightly, reduce the heat to low, and cook until all the liquid is absorbed, about 20 minutes. Remove from heat and let stand for about 15 minutes before stirring.
  • Transfer the rice to a large bowl and gently stir to cool, breaking up any lumps with a wooden spoon.
  • Add the lemon juice and toss gently to mix. Cover with a clean towel and let cool.
  • When ready to serve, add the capers, tomatoes, parsley, basil, garlic and extra-virgin alive oil.
  • Toss gently to mix.
  • Season with the black pepper or crushed red pepper flakes.
  • Serve at room temperature.
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