Lemon and Orange Risotto 

Ingredients

• 1 large onion diced 
• 4 cloves garlic crushed
• 1 tsp red chili flakes 
• 500g risotto rice 
• 4 cups vegetable stock 
• 50ml SapoTerra lemon oil 
• 50ml SapoTerra orange oil
• 1 vine cherry tomatoes 
• 2 tsp sapo terra thyme oil 
• Salt and pepper to taste 

Method 

1. Fry the onions and garlic until translucent in the orange and lemon oil 
2. Add the risotto rice, chili flakes and salt/pepper and lightly fry few a few minutes
3. Add the vegetable stock and let simmer on a low heat for around 15 - 20 minutes or until the liquid has evaporated and the rice is cooked. 
4. Bake the cherry tomatoes and thyme oil in the oven at 190oC for 15 minutes or until char marks appear on the tomatoes 
5. Serve the risotto while piping hot and top with the vine tomatoes 

Optional - 1 tsp nutritional yeast crushed and sprinkled over the top of the risotto with small slithers of fresh orange