Risotto with Yogurt and Lemon Recipe

Name: Risotto with Yogurt and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 oz. rice; 1 sm. onion, finely chopped; 2 cups Beef broth, hot, (approx.); 3 tbsp. butter; 10-1/2 oz. yogurt; 1 tsp. cream; 1/2 lemon peel, finely grated; 1/2 lemon peel, in thin strips; 1 tbsp. finely chopped parsley; Salt and pepper

Servings: persons

14 oz. rice
1 sm. onion, finely chopped
2 cups Beef broth, hot, (approx.)
3 tbsp. butter
10-1/2 oz. yogurt
1 tsp. cream
1/2 lemon peel, finely grated
1/2 lemon peel, in thin strips
1 tbsp. finely chopped parsley
Salt and pepper

1
Saute the onion in the butter; add the rice and saute, stirring constantly.
2
Pour in one cup hot broth and simmer 10 minutes, adding a litle broth when needed.
3
Add the yogurt, salt and pepper, stirring and continuing to cook for another 10 minutes.
4
Before lowering the heat, add the cream, the grated lemon peel, and the parsley and mix.
5
Serve sprinkled with the lemon peel strips and with finely sliced lemon arranged around the serving platter.

610

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 oz. rice, 1 sm. onion, finely chopped, 2 cups Beef broth, hot, (approx.), 3 tbsp. butter, and more.

Yes, Risotto with Yogurt and Lemon falls under the Soups & Stews 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 Yogurt and Lemon

How did you like this recipe?

Frequently Asked Questions