Lemon Risotto Recipe
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This creamy risotto, with a hint of lemon, is especially good with seafood dishes.
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3 cups chicken stock or broth
5 tablespoons unsalted butter
3 tablespoons olive oil
1 shallot - minced
2 1/4 cups arborio rice
1/2 cup lemon juice - fresh
1/4 cup lemon zest - grated
3/4 cup parmesan cheese - fresh, grated. Plus more for garnish
2 tablespoons thyme - fresh (optional)
salt to taste
:2 large saucepans
In large saucepan over high heat, combine stock and 3 1/2 cups water, bring to boil, then reduce heat to low, simmer.
In another large saucepan, over medium heat, melt 2 tablespoons butter with olive oil.
Add shallot and sautÃ© until translucent; 2-3 minutes.
Add the rice and stir until opaque; approximately 3 minutes.
Add 3/4 cup of the simmering stock, cook and stir into rice until most of the stock is absorbed. Keep doiong this until all but about a 1/2 cup of stock is left.
continually simmering rice until nearly tender and slightly firm in center and mixture is creamy; approximately 20-25 minutes.
Add lemon juice to the remaining 1/2 cup stock and add the mixture, little by little, to the rice along with 3 tablespoons butter, lemon zest and grated cheese; stirring constantly.
Taste for salt and add as needed.
If desired, stir in thyme.
Transfer to serving bowl. Garnish with more parmesan cheese, serve immediately.
Slow Cooker Rice
chicken bouillon granules
raw white rice
Orange Rice Pilaf
long grain and wild rice
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