Lemon Twist Risotto

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Recipe by thistleridge

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

Ingredients Nutrition


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

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