Lemon Risotto Recipe

Name: Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Lemon Risotto; 5 cups Chicken stock; sprig of mint; sprig of rosemary; sprig of sage; zest of one lemon; 4 tablespoons unsalted butter; 1 tablespoon virgin olive oil; 2 minced shallots; sea salt to taste; 1 1/2 cups arborio or canoroli rice; 3 tablespoons freshly squeezed lemon; 1/2 cup freshly grated reggiano plus more for table; N/A

Servings: persons

Lemon Risotto
5 cups Chicken stock
sprig of mint
sprig of rosemary
sprig of sage
zest of one lemon
4 tablespoons unsalted butter
1 tablespoon virgin olive oil
2 minced shallots
sea salt to taste
1 1/2 cups arborio or canoroli rice
3 tablespoons freshly squeezed lemon
1/2 cup freshly grated reggiano plus more for table
N/A

1
In large saucepan keep stock simmering at barely a whisper.
2
Stem the herbs. Combine herbs with lemon zest and finely chop all together. Set aside.
3
In large heavy bottom pan, melt 2 tablespoons of the butter add the tablespoon of evoo, the chopped shallots and a big pinch of kosher salt. Cook until shallots are soft and translucent... about 3 minutes. Don't let shallots brown.
4
Add the rice and stir to coat all grains with the butter and oil...about 1-2 minutes.
5
When rice becomes shiny start to add simmering stock one ladle at a time. Stir often and make sure risotto has absorbed the stock but always make sure there is a thin veil of stock covering rice. Continue adding stock and stirring until all stock has been used. Keep heat on medium low.
6
Rice should have a creamy porridge like consistency.
7
Remove pan from heat. Stir in remaining 2 tablespoons of butter, the herbs/lemon zest, lemon juice and Parmesan Reggiano. Mix, cover and let stand for 2 minutes. Check for seasoning using sea salt this time.
8
Transfer to warm shallow bowls and serve immediately with extra cheese.

924

kcal

Calories

Fat

Carbs

102

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: Lemon Risotto, 5 cups Chicken stock, sprig of mint, sprig of rosemary, 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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