Risotto With Lemon And Mint Recipe

Name: Risotto With Lemon And Mint
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups water; salt to taste; 3 tablespoons oil; 1 chopped onion; 2 cups rice for risotto; 1 cup white wine; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1 tablespoon mint chopped; 2 tablespoons grated Parmesan cheese

Servings: persons

6 cups water
salt to taste
3 tablespoons oil
1 chopped onion
2 cups rice for risotto
1 cup white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon mint chopped
2 tablespoons grated Parmesan cheese

1
Put water to boil with salt and let it boil.
2
Set aside covered.
3
In a pan put olive oil and the chopped onion and bring to heat until the onion is translucent.
4
Add the risotto and stir well until it gets golden.
5
Add the white wine and boil, stirring constantly, until it evaporates.
6
Mix the lemon juice, letting it absorb.
7
Add slowly the water with salt, stirring and the risotto getting cooked and creamy.
8
Remove the heat and add the Parmesan, involving. Sprinkle with the lemon zest and mint.
9
Serve immediately.

478

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 10 ingredients. The key ingredients include: 6 cups water, salt to taste, 3 tablespoons oil, 1 chopped onion, and more.

Yes, Risotto With Lemon And Mint 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.

Risotto With Lemon And Mint

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