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    You are in: Home / Recipes / Lemony Risotto Recipe
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    Lemony Risotto

    Lemony Risotto. Photo by Annacia

    1/1 Photo of Lemony Risotto

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    Cookie16's Note:

    From "Almost Vegetarian" by Diana Shaw. I've always loved this recipe. This is not difficult, just takes a bit of time and attention.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Halve and juice the lemon and remove the zest with a vegetable peeler. Leave half the zest in strips and mince the rest. Set aside the juice and the minced zest.
    2. 2
      Place the strips of zest in a saucepan with the broth, leek and bay leaf. Bring to boil over medium-high heat, then cover and simmer gently over low heat for 30 minutes.
    3. 3
      Strain the broth through a sieve, discard the leek and bay leaf, and pour it back into the saucepan. Cover and bring it back to a gentle simmer over low heat.
    4. 4
      Meanwhile, in a separate saucepan melt the butter. Saute the shallots, parsley, and minced lemon zest over medium-low heat until the shallots are soft, about 10 minutes. Add the rice and stir until it's coated with the seasonings and glistening, about 3 minutes. Add the white wine and lemon juice, turn up the heat, and stir until it's just about evaporated, about 2 minutes. Lower the heat.
    5. 5
      Using a ladle, add about 1 cup hot broth. Stir constantly over medium heat until the broth has been absorbed. Add another ladleful of broth and keep stirring until it's been absorbed.
    6. 6
      Continue the process, adding broth 1/2 cup at a time and stirring in this way, until the kernels are plump and no longer chalk white in the center. This should take 25 to 30 minutes altogether. The rice is done when the liquid has been absorbed, and the kernels are bound in what looks like very ricey, somewhat creamy, rice pudding.
    7. 7
      Stir in 2 more tablespoons of broth, along with the parmesan cheese.
    8. 8
      Stir til cheese and broth are blended in, about 3 to 4 minutes.
    9. 9
      Serve immediately.

    Browse Our Top Short-Grain Rice Recipes

    Ratings & Reviews:

    • on May 01, 2010

      55

      I don't know why this recipe isn't loaded with reviews. This is without a doubt one of the best risotto's I have ever made. My remaining shallot turned out to be past it's prime so I used 4 large organic green onions. Even with the swap the finished dish was marvelous. Rich in flavor yet low in fat content. I paired it with lemon grilled salmon and fresh baby vegetables. This will certainly be made again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2007

      55

      A lovely risotto! Quite simple and a bit deceptive--no onion, no garlic, no spice--but the lemon and the shallots and the bit of herb combine beautifully to make a very light, elegant risotto. I'm thinking lobster for next time. Thanks, Mom--you've made us happy yet again.

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

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    Nutritional Facts for Lemony Risotto

    Serving Size: 1 (198 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 338.0
     
    Calories from Fat 70
    20%
    Total Fat 7.8 g
    12%
    Saturated Fat 3.9 g
    19%
    Cholesterol 20.3 mg
    6%
    Sodium 393.4 mg
    16%
    Total Carbohydrate 54.3 g
    18%
    Dietary Fiber 3.1 g
    12%
    Sugars 3.8 g
    15%
    Protein 11.9 g
    23%

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