Lemon and Ginger Cannabis Risotto

Edible's Magazine Recipe Ginger Canna Lemon-Risotto

1 tsp cannabis infused oil
2 tsp cannabis infused butter
2 shallots, sliced
Zest of 1 half lemon
2 garlic cloves
2 tbsp ginger, grated
1 tbsp coriander
1 and 1/2 cups arborio rice
Juice of 1 half lemon
1/4 cup mirin (a type of rice wine similar to sake with a less alcohol and more sugar)
3 cups vegetable stock
25g Parmesan cheese
½ cup frozen peas
Salt and pepper to taste


Heat a fry pan to medium-high and add the oil and 1 tsp of canna-butter. Once hot, add shallots, lemon zest, garlic, ginger and coriander. Sauté for 1 minute. Add rice and cook for 3 minutes. Stir in the lemon juice and mirin. Add the stock and bring to a boil before pouring into the removable rice cooking bowl. Place into the rice cooker and close the lid. Press the selector control lever down to ‘Cook Rice’ setting. Cook until the unit automatically switches to the ‘Keep Warm’ function. Stir once during cooking. Once the rice is cooked and all the liquid has been absorbed, add Parmesan cheese and peas, fold through with additional tsp of canna-butter and season with salt and pepper.

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