loto rice “risotto”





  1. In a sauce pan over medium-heat, add a drizzle of olive oil. While it heats up, add another sauce pan to the stove & simmer some water. Add a sprinkle of sea salt & lemon. Let simmer. This is what you’ll be using to add the liquid to the rice!
  2. When pan is hot, add a drizzle of olive oil. If using garlic & shallot, add it to the pot, cook ~2 mins but careful not to brown. Add rice & continue to cook until translucent, ~2 minutes
  3. Lower heat to Low. Add a ladle of the salt water to the rice. Stir constantly until absorbed. When absorbed, add more liquid & continue to stir. Repeat until rice is done, ~15-20 minutes.
  4. Remove from heat & stir in some parmesan. Add shredded kale, herbs, chile flake, pepper, more sea salt & stir.
  5. Serve! I like to add another squeeze of lemon & even more sea salt 😉


to make vegetarian, omit parm & use just olive oil!

feel free to use any broth instead of sea salt / lemon water

if you have any vegetables on hand, dice them and add with the garlic & shallots. Also delicious topped with sliced proscuitto!

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