Lime and pink peppercorn risotto: a simple and very elegant vegetarian recipe
This lime and pink peppercorn risotto is one of those dishes that truly stands out from the crowd. The citrus provides an immediate burst of freshness, the pink peppercorns add a subtle, slightly fruity note, and the combination is silky and incredibly creamy thanks to the final touch of butter and Parmesan cheese.
Ingredients · Servings 2
- 180g of round rice (preferably carnaroli or arborio)
- 1 five
- 1/2 shallot (or onion)
- 40 ml of white wine
- 30g of butter
- 25g of Parmesan cheese
- 2 g of pink peppercorns (approx.)
- Vegetable broth (hot)
Method · 30 min
- Prepare a vegetable broth with your preferred vegetables. If you're in a hurry, you can use a bouillon cube dissolved in hot water.
- Wash the lime well, zest it, and squeeze the juice. Set both aside. Finely chop the shallot and sauté it in a pan with a knob of butter. Add the rice and toast it for a couple of minutes, stirring often.
- Pour in the white wine and stir until the alcohol has completely evaporated.
- Add the lime juice and mix well. Begin cooking the risotto by gradually adding the hot stock, stirring frequently.
- When the rice is almost cooked, add the lightly crushed pink peppercorns.
- Turn off the heat and add the butter and Parmesan cheese. Stir to obtain a creamy risotto. Adjust the salt if necessary.
- Before serving, add a little lime zest and a few pink peppercorns on top. And it's ready to serve.
