Day two of Peach week and I have another delicious recipe in store; Peach and Basil Risotto. The creaminess of the risotto paired with sweet juicy peaches makes this the perfect summer dish. Adding a hint of chopped basil creates an additional element of flavor to this tasty risotto. The surprise ingredient is the nutmeg which I use just a dash. A grate or two of fresh nutmeg is all you need. You don’t want it overpowering, but just that subtle hint.
I like to serve this as an appetizer. Serve in small bowls to have guests to enjoy. They will be pleasantly surprised on the layers of flavor this risotto has.
It is very simple to make, and requires only a few ingredients. The rice cooks for about 15 minutes, while being constantly stirred.
This can also be made earlier in the day and reheated. Just leave on the peaches and basil, and add in after the risotto is reheated.
Peach & Basil Risotto
3 cups low sodium chicken broth
2 tablespoons butter
1 cup arborio rice
½ cup shredded parmesan cheese
½ cup peaches, chopped
1 tablespoon fresh basil, chopped
¼ teaspoon salt
Dash of freshly grated nutmeg
In a medium pot bring chicken broth to a simmer. In a large saucepan melt butter. Add rice and coat with butter. Ladle about 1 cup of broth to rice and stir. Let broth absorb in to rice before adding more broth. Continue to ladle in broth, one cup at a time stirring after each addition and letting broth absorb until rice is al dente and mixture is creamy; about 15 minutes. Remove from heat and stir in cheese, peaches, basil, salt and a dash of nutmeg.