This is a very simple dish tart with lemon and redolent of basil. I have freely adapted this from Rose Grey
Lemon Basil Risotto
In a medium size heavy bottomed sauce pan melt 2 Tablespoons of Unsalted Butter, add 1/2 of a roughly chopped Red Onion and 1 celery stock. Saute until translucent and soft (about 8 minutes) then add 1 finely chopped Garlic Clove and a handful of Celery Leaves. Stir to incorporate and then add 3/4 cup risotto rice. To this mixture add 1/3 cup of dry Vermouth, which will bubble up and quickly become absorbed. Slowly a ladleful at a time add 2 cups of Vegetable stock.
I like to add up to as much as another 1/3 cup of parmesan to this you can either add this to taste before serving or serve it on the side. Garnish with more Basil.