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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 272.0
  • Total Fat: 9.4 g
  • Cholesterol: 15.3 mg
  • Sodium: 615.6 mg
  • Total Carbs: 41.0 g
  • Dietary Fiber: 1.6 g
  • Protein: 4.8 g

View full nutritional breakdown of Lemon Risotto calories by ingredient
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Lemon Risotto

Submitted by: GURKHADAVE

Introduction

A very easy and fragrant risotto that goes really well as a side dish for seafood, pork or chicken or you can serve it as a main course on it's own. A very easy and fragrant risotto that goes really well as a side dish for seafood, pork or chicken or you can serve it as a main course on it's own.
Number of Servings: 4

Ingredients

    1 Shallot, finely chopped
    2 Cloves Garlic, finely chopped
    1 cup Arborio Rice
    4 cups Chicken Broth (I use organic, low sodium)
    1/3 cup white wine
    2 tbsp butter
    1 tbsp extra virgin olive oil
    2 tbsp Lemon Juice (fresh squeezed !!!!)
    4 tsp lemon zest (about the zest from two lemons)
    2 tbsp fresh parsley, chopped
    Salt
    Fresh Ground black pepper

Tips

You can use the risotto 'base' with loads of alternatives. Instead of the lemon juice and zest, add peas and mint to a bright spring time meal. Asparagus and mushrooms also make great additions to a risotto.

I use chicken broth because I like the flavor it brings to the risotto, but you can use vegetable broth if you want to make a vegetarian version. Try to use a light colored stock though and a darker looking risotto isn't as pleasing to look at.


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Directions

Warm the broth and keep it in a pan on the stove top next to the pan that you're going to cook the risotto in. I usually heat the broth in the microwave for three minutes and then transfer to a saucepan that I keep on low heat.

Add the chopped shallot and garlic to a large frying pan (1 prefer to use a 12" frying pan rather than a sautee pan) along with the oil and 1tbsp of the butter. Sweat the shallots and garlic over medium heat until they are soft (make sure you don't burn them)

Once the shallots and garlic have softened, add the rice and stir it into the oil. Cook the rice until the outside of the grains are translucent and you can clearly see the kernel inside each grain.

Add the wine and simmer for a few minutes. Once the wine has been absorbed by the rice, add two good size ladles (about 1 cup) of broth to the pan and allow to simmer.

At this point, it is just a question of allowing the broth to be absorbed and then adding more. Make sure that the heat isn't so high that the rice is boiling, you need to keep the heat to a gentle simmer so that the rice has time to absorb the liquid rather than have the liquid evaporate.

Just before you add the last of the broth, check form seasoning and add salt and pepper as required.

With the last of the broth, add the lemon juice, zest, parsley and last of the butter. Your rice should be fully cooked, you don't want it 'al dente' and a really smooth mouth feel.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GURKHADAVE.






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