Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Lemon Risotto Recipe
    Lost? Site Map

    Lemon Risotto

    Lemon Risotto. Photo by lilsweetie

    1/1 Photo of Lemon Risotto

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Norahs Girl's Note:

    One of my favourite rice dishes. Lovely with seafood.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
    2. 2
      Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
    3. 3
      Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
    4. 4
      (If you mean translucent- it's 7 minutes.) Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
    5. 5
      Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
    6. 6
      Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
    7. 7
      This will take 25-30 minutes .
    8. 8
      Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
    9. 9
      Cover and allow to stand for 3 minutes.
    10. 10
      Sprinkle with the remaining cheese and serve.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on May 22, 2008

      55

    • on January 09, 2008

      35

      This was good, but a little too strong on the lemon flavor for my family. That may be because I used a fresh lemon from a friend's tree (I think fresh citrus has more juice that that pruchased at the store). Will try it again with less lemon.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2008

      55

      Beautiful, fresh and sweet (yes, sweet!) recipe! I used a meyer lemon and am pretty sure that it added to the sweetness, but it was sooooooooo unbelievably delicious and unique. We also loved the addition of fresh mint- incredible. I did only add about 2/3 of the parmesan... it was still plenty cheesy and rich. Thanks for SUCH a wonderful recipe. This is my new favorite way to prepare risotto.

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

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Lemon Risotto

    Serving Size: 1 (106 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 515.7
     
    Calories from Fat 165
    32%
    Total Fat 18.3 g
    28%
    Saturated Fat 7.9 g
    39%
    Cholesterol 31.7 mg
    10%
    Sodium 290.0 mg
    12%
    Total Carbohydrate 71.2 g
    23%
    Dietary Fiber 2.7 g
    11%
    Sugars 1.3 g
    5%
    Protein 13.0 g
    26%

    The following items or measurements are not included:

    vegetable stock

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites