Lemon Risotto Recipe

Name: Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart chicken stock; 2 cups water; 1 tablespoon extra-virgin olive oil; 1 small to medium onion, chopped; 2 cloves garlic, finely chopped or grated; 1 cup Arborio rice; 2 lemons; 1/2 cup white wine; 1/2 teaspoon sugar; 2 tablespoons butter, cut into small pieces; 1/2 cup grated pecorino cheese, a couple of handfuls; 2 tablespoons slivered mint leaves; A handful basil tops, shredded or torn; Salt and freshly ground black pepper

Servings: persons

1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
2 lemons
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
2 tablespoons slivered mint leaves
A handful basil tops, shredded or torn
Salt and freshly ground black pepper

1
Pucker up!
2
This risotto is super-tangy but you'll still want to kiss it, it's so good.
3
In a large pot, heat the stock and 2 cups water over medium low heat.
4
In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat.
5
Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon.
6
Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated.
7
Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect.
8
Total cooking time will be about 18 minutes or so.
9
Keep adding stock each time the pan starts to become dry at the edges.
10
While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop.
11
Sprinkle with a 1/2 teaspoon sugar.
12
When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs.
13
Season with salt and pepper, to taste, and transfer to a serving bowl.
14
Serve immediately.

373

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 14 ingredients. The key ingredients include: 1 quart chicken stock, 2 cups water, 1 tablespoon extra-virgin olive oil, 1 small to medium onion, chopped, and more.

Yes, Lemon Risotto falls under the Meat & Poultry 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 Risotto

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