Lemon Risotto
- Number of Servings: 4
Ingredients
1 Shallot, finely chopped2 Cloves Garlic, finely chopped1 cup Arborio Rice4 cups Chicken Broth (I use organic, low sodium)1/3 cup white wine2 tbsp butter1 tbsp extra virgin olive oil2 tbsp Lemon Juice (fresh squeezed !!!!)4 tsp lemon zest (about the zest from two lemons)2 tbsp fresh parsley, choppedSaltFresh Ground black pepper
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.
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.
Nutritional Info 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