Risotto with Lemon

0
Average: 0 (0 votes)
(0 votes)
Risotto with Lemon
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
1
1
2 tablespoons
350 grams
200 milliliters
1
Lemon (juice and zest)
1 ⅕ liters
Beef broth (vegetable or chicken)
1 tablespoon
freshly chopped Lemon thyme
60 grams
freshly grated Parmesan
1 tablespoon
fresh cracked Pepper

Preparation steps

1.

Peel onion and garlic and finely chop. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

2.

Finally, add the thyme, lemon juice and zest, half the Parmesan and butter, stirring well. Season with salt and pepper.

3.

To serve, transfer to plates and sprinkle with the remaining Parmesan.