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    You are in: Home / Recipes / Lemon Twist Risotto Recipe
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    Lemon Twist Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Chef #367022 homebody's Note:

    A baked risotto that can be made ahead. Serve with grilled pork or fish. Simple and impressive.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Zest the lemon and put aside.
    2. 2
      Juice the lemon.
    3. 3
      Heat oil in medium size pot.
    4. 4
      In another pot heat to a simmer the chicken stock.
    5. 5
      Add rice to oil and sauté 2 minutes. Add white vermouth. Stir till absorbed.
    6. 6
      Add lemon juice and continue to stir till absorbed.
    7. 7
      Add chicken stock one ladle at a time till absorbed into rice. This takes about 20 minutes.
    8. 8
      Taste for texture.
    9. 9
      Add rosemary and 1/2 cup parmesan cheese. Stir.
    10. 10
      Remove from heat and add egg,cream, salt and pepper; mix well.
    11. 11
      Pour into a quiche dish and top with parmesan and breadcrumb mixture.
    12. 12
      May be refrigerated at this point.
    13. 13
      Bake at 350°F for 30 minutes.
    14. 14
      **Grease pan.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

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    Nutritional Facts for Lemon Twist Risotto

    Serving Size: 1 (447 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 405.8
     
    Calories from Fat 176
    43%
    Total Fat 19.6 g
    30%
    Saturated Fat 8.6 g
    43%
    Cholesterol 98.7 mg
    32%
    Sodium 790.7 mg
    32%
    Total Carbohydrate 33.8 g
    11%
    Dietary Fiber 1.6 g
    6%
    Sugars 5.7 g
    22%
    Protein 19.0 g
    38%

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