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    You are in: Home / Recipes / Spring Risotto With Shallots and Lemon Recipe
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    Spring Risotto With Shallots and Lemon

    Spring Risotto With Shallots and Lemon. Photo by Shannon Cooks

    1/1 Photo of Spring Risotto With Shallots and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Shannon Cooks's Note:

    This risotto recipe is a masterpiece, a fresh musical overture for your palate - dining on this risotto is akin to hearing a symphony played by the world's greatest philharmonic, performed in a glorious baroque concert hall.

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    Units: US | Metric


    1. 1
      Chop shallots and celery finely.
    2. 2
      In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
    3. 3
      Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
    4. 4
      Add arborio rice and stir to coat rice with oil/butter.
    5. 5
      Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
    6. 6
      Add lemon zest and rosemary.
    7. 7
      Remove from heat and stir in the reserved bowl of cream and lemon juice.
    8. 8
      Add butter, pepper and salt and serve.

    Ratings & Reviews:

    • on April 28, 2007


      I lightened this just a bit by not cooking the celery and shallots in butter but just softening them in water. The heavy cream became fat free evaporated milk and the only fat I used was about 1/2 to 1 a tsp of olive oil to replace the final butter. I love the lemon in this dish and, of course, whats risotto if you don't have the Parm. I don't think I'll add the rosemary next time as even the small amount came through quite strong. All in all it was a great side to the Souvaki Chicken that I will defiantly made again.

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    Nutritional Facts for Spring Risotto With Shallots and Lemon

    Serving Size: 1 (195 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 608.6
    Calories from Fat 224
    Total Fat 24.9 g
    Saturated Fat 13.7 g
    Cholesterol 64.2 mg
    Sodium 223.1 mg
    Total Carbohydrate 84.6 g
    Dietary Fiber 3.3 g
    Sugars 0.8 g
    Protein 10.5 g

    The following items or measurements are not included:

    vegetable stock

    lemons, zest of

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