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    You are in: Home / Recipes / Lemon and Parmesan Risotto Recipe
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    Lemon and Parmesan Risotto

    Lemon and Parmesan Risotto. Photo by Bonnie G #2

    1/9 Photos of Lemon and Parmesan Risotto

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    5 mins

    35 mins

    Chef floWer's Note:

    We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
    2. 2
      Place the stock in a separate saucepan. Cover and bring to a slow simmer.
    3. 3
      Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
    4. 4
      Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
    5. 5
      To serve, stir through the parmesan, extra butter, salt and pepper.
    6. 6
      Serve immediately.

    Ratings & Reviews:

    • on June 20, 2008

      55

      5 Bright Stars . . . really deserves more! We loved the lemon in it! Definitely a keeper! Made for ZWT 4!

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    • on April 12, 2011

      55

      *Made for Australia/NZ Swap #51* DH has made Risotta many times and I never paid attention. I prepared 1/2 recipe as written for 2 of us (who ate PLENTY !!) and have enough for another meal ! Loved the lemon tang -- and only deviation was a splash of white wine while rice was toasting -- DH's suggestion. Other than taking some time for attention, is not at all difficult and tastes WAY better than "any old" rice ! Thanks for posting, Chef floWer !!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2011

      55

      My first time trying risotto and it turned out beautiful! I followed a few other reviewers suggestion and added the fresh lemon juice from one lemon. It really gave it that extra punch of flavor! Topped it with sauteed mushrooms and used it as a side to a roast. Thanks so much for a fabulous, easy to follow recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Lemon and Parmesan Risotto

    Serving Size: 1 (485 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 643.4
     
    Calories from Fat 175
    27%
    Total Fat 19.5 g
    30%
    Saturated Fat 8.9 g
    44%
    Cholesterol 42.2 mg
    14%
    Sodium 736.2 mg
    30%
    Total Carbohydrate 94.1 g
    31%
    Dietary Fiber 3.4 g
    13%
    Sugars 6.5 g
    26%
    Protein 20.0 g
    40%

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