Lemon And Black Pepper Risotto Recipe

Name: Lemon And Black Pepper Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups chicken broth; 2 tablespoons butter; 2 tablespoons olive oil; 1/2 large onion, minced; 1 cup arborio rice; 1 1/2 cups chicken stock; 1 cup parmesan cheese, finely grated; 2 tablespoons butter; salt & fresh ground pepper; 2 tablespoons lemon juice; 1 tablespoon lemon zest; celery, leaf (optional for garnish)

Servings: persons

2 cups chicken broth
2 tablespoons butter
2 tablespoons olive oil
1/2 large onion, minced
1 cup arborio rice
1 1/2 cups chicken stock
1 cup parmesan cheese, finely grated
2 tablespoons butter
salt & fresh ground pepper
2 tablespoons lemon juice
1 tablespoon lemon zest
celery, leaf (optional for garnish)

1
Bring chicken stock to boil in a 2 qt sauce pan over high heat. Reduce heat and keep at a bare simmer.
2
In another 2 quart saucepan, heat butter and oil and add onion, cooking until translucent. Add rice and stir to coat evenly with butter/oil mixture.
3
Slowly add hot stock to rice, 2/3 cup at a time, stirring constantly until rice absorbs the liquid, 4 to 5 minutes for each addition.
4
When all the liquid has been absorbed, pour risotto out onto a large baking sheet to stop the cooking and cool as quickly as possible. Refrigerate uncovered until cold. Can store in covered container up to 2 days before finishing.
5
Work with remaining ingredients. Bring stock to boil.
6
Place chilled risotto in 4 qt sauce pan over medium heat. Pour 1-1/2 cups boiling stock into risotto, stirring constantly with a wooden spoon. Continue cooking until rice is just barely tender.
7
Stir in cheese and butter, adjusting consistency with more stock if risotto becomes too thick.
8
Season salt and coarse pepper. Remove from heat and add lemon and zest. Serve with garnish of choice.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups chicken broth, 2 tablespoons butter, 2 tablespoons olive oil, 1/2 large onion, minced, and more.

Yes, Lemon And Black Pepper Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon And Black Pepper Risotto

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