1 Review

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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Annacia April 28, 2007
Spring Risotto With Shallots and Lemon