Lemon Risotto
Recipes Holidays Italian Quick and Easy Side-dish
Description
You can make restaurant quality lemon risotto in your own home with this recipe. It's a creamy, delicious somewhat fancy side dish that takes just a little effort and time.
Ingredients
2 T. good quality olive oil
2 T. butter
3 T. shallots, minced (yellow or white onion can be substituted)
1 1/2 c. arborio rice
1/2 c. dry white wine, (Sauvignon blanc, pinot gridio, pinot gris or pinot blanc)
6 c. hot chicken broth or stock (vegetable broth or stock can be substituted)
1 T. lemon zest
2 T. freshly squeezed lemon juice
1 c. freshly grated Parmesan cheese
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Heat chicken broth in a pot over medium heat.
Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots; cook, stirring occasionally, until translucent, about 1-3 minutes.
Add the rice; stir until the rice is coated. Cook 2 minutes, stirring frequently, to lightly toast the rice.
Deglaze the pan with the wine, stirring to combine until wine is absorbed.
Using a ladle, add 1 c. warm broth to pan; stir until absorbed. Add broth, 1 c. at a time, until absorbed, stirring constantly.
Continue adding 1 c. broth, stirring until rice is cooked to al dente.
Stir in lemon zest, lemon juice, and freshly grated Parmesan cheese.
Season with sea salt and black pepper, to taste.
4 servings.
Prep Time
Cook Time
