Spring Risotto With Shallots And Lemon Recipe

Name: Spring Risotto With Shallots And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons butter; 3 shallots; 2 sticks celery; 1 tablespoon extra virgin olive oil; 2 cups arborio rice; 1 1/2 - 2 liters vegetable stock; 1 lemon, zest of; 1/4 cup lemon juice, freshly squuezed; 1 teaspoon dried rosemary; 6 tablespoons parmesan cheese, freshly grated; 1/3 cup heavy cream; 2 tablespoons butter; salt and pepper

Servings: persons

2 tablespoons butter
3 shallots
2 sticks celery
1 tablespoon extra virgin olive oil
2 cups arborio rice
1 1/2 - 2 liters vegetable stock
1 lemon, zest of
1/4 cup lemon juice, freshly squuezed
1 teaspoon dried rosemary
6 tablespoons parmesan cheese, freshly grated
1/3 cup heavy cream
2 tablespoons butter
salt and pepper

1
Chop shallots and celery finely.
2
In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
3
Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
4
Add arborio rice and stir to coat rice with oil/butter.
5
Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
6
Add lemon zest and rosemary.
7
Remove from heat and stir in the reserved bowl of cream and lemon juice.
8
Add butter, pepper and salt and serve.

No nutrition data on file — estimate from the ingredient list.

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 tablespoons butter, 3 shallots, 2 sticks celery, 1 tablespoon extra virgin olive oil, and more.

Yes, Spring Risotto With Shallots And Lemon 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.

Spring Risotto With Shallots And Lemon

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