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Lemon Risotto

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Lemon Risotto
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easy
Difficulty
30 min.
Preparation
Ingredients
Preparation

Ingredients

for 4 servings
1
4
1
large Lemon
3 tablespoons
400 grams
250 milliliters
750 milliliters
4 tablespoons
finely grated Parmesan
shaved Parmesan (for garnish)
freshly ground Pepper
lemon Zest (for garnish)
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Preparation steps

Step 1/4

Peel and finely chop the onion and garlic. Rinse the lemon, remove the zest and squeeze the juice into a small bowl. 

Step 2/4

Melt half of the butter in a large pan. Sauté the onion, garlic and a few pieces of the lemon zest until softened. Add the rice and sauté briefly. Stir in the white wine and 3 tablespoons of lemon juice and cook until the liquid has been absorbed. Lower the heat to medium and stir in a bit of the chicken broth. 

Step 3/4

Continue stirring in chicken broth, a little at a time, for about 20 minutes, until the rice is al dente and almost all of the liquid has been absorbed. 

Step 4/4

Stir the remaining butter and grated Parmesan into the rice and season with salt and pepper. Transfer to serving bowls, garnish with shaved Parmesan and lemon zest and serve with a glass of white wine, if desired. 

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