Lemon Risotto Recipe

Name: Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 shallots; 1 rib celery; 1/4 cup unsalted butter; 1 tablespoon olive oil; 1 1/3 cups risotto rice, preferably Arborio or Vialone Nano; Approximately 1 quart vegetable stock; 1/2 unwaxed lemon, zested and juiced; Needles from 2 small sprigs fresh rosemary, finely chopped; 1 egg yolk; 4 tablespoons grated Parmesan, plus more, for garnish; 4 tablespoons heavy cream; Good grating black pepper, preferably white; Maldon or other sea salt, to taste

Servings: persons

2 shallots
1 rib celery
1/4 cup unsalted butter
1 tablespoon olive oil
1 1/3 cups risotto rice, preferably Arborio or Vialone Nano
Approximately 1 quart vegetable stock
1/2 unwaxed lemon, zested and juiced
Needles from 2 small sprigs fresh rosemary, finely chopped
1 egg yolk
4 tablespoons grated Parmesan, plus more, for garnish
4 tablespoons heavy cream
Good grating black pepper, preferably white
Maldon or other sea salt, to taste

1
Put the shallots and celery into a mini food processor and blitz until they are finely chopped.
2
Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick.
3
Mix in the rice, stirring to give it a good coating of oil and butter.
4
Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
5
Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed.
6
Then add another ladleful and stir again.
7
Continue doing this until the rice is al dente.
8
You may not need all of the stock, equally, you may need to add hot water from the kettle.
9
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.
10
When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste.
11
Serve with more Parmesan if you wish, check the seasoning and dive in.

517

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 13 ingredients. The key ingredients include: 2 shallots, 1 rib celery, 1/4 cup unsalted butter, 1 tablespoon olive oil, and more.

Yes, Lemon Risotto falls under the General 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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