Lemon Twist Risotto Recipe

Name: Lemon Twist Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup risotto rice; 1 lemon; ½ cup white vermouth; 5 cups chicken stock; 1 tablespoon fresh rosemary, chopped; ½ cup parmesan cheese; 1 egg; ¼ cup heavy cream; ¼ cup parmesan cheese; ¼ cup fresh breadcrumb; salt & pepper

Servings: persons

1 tablespoon olive oil
1 cup risotto rice
1 lemon
½ cup white vermouth
5 cups chicken stock
1 tablespoon fresh rosemary, chopped
½ cup parmesan cheese
1 egg
¼ cup heavy cream
¼ cup parmesan cheese
¼ cup fresh breadcrumb
salt & pepper

1
Zest the lemon and put aside.
2
Juice the lemon.
3
Heat oil in medium size pot.
4
In another pot heat to a simmer the chicken stock.
5
Add rice to oil and saute 2 minutes.
6
Add white vermouth.
7
Stir till absorbed.
8
Add lemon juice and continue to stir till absorbed.
9
Add chicken stock one ladle at a time till absorbed into rice.
10
This takes about 20 minutes.
11
Taste for texture.
12
Add rosemary and 1/2 cup parmesan cheese.
13
Stir.
14
Remove from heat and add egg,cream, salt and pepper; mix well.
15
Pour into a quiche dish and top with parmesan and breadcrumb mixture.
16
May be refrigerated at this point.
17
Bake at 350F for 30 minutes.
18
**Grease pan.

875

kcal

Calories

Fat

Carbs

107

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: 1 tablespoon olive oil, 1 cup risotto rice, 1 lemon, ½ cup white vermouth, and more.

Yes, Lemon Twist 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 Twist Risotto

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