By Chef floWer on September 08, 2006
Photo by Bonnie G #2
Photo by Bonnie G #2
"We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay"
Serving Size: 1 (485 g)
Servings Per Recipe: 4
"5 Bright Stars . . . really deserves more! We loved the lemon in it! Definitely a keeper! Made for ZWT 4!"
"*Made for Australia/NZ Swap #51* DH has made Risotta many times and I never paid attention. I prepared 1/2 recipe as written for 2 of us (who ate PLENTY !!) and have enough for another meal ! Loved the lemon tang -- and only deviation was a splash of white wine while rice was toasting -- DH's suggestion. Other than taking some time for attention, is not at all difficult and tastes WAY better than "any old" rice ! Thanks for posting, Chef floWer !!"
"My first time trying risotto and it turned out beautiful! I followed a few other reviewers suggestion and added the fresh lemon juice from one lemon. It really gave it that extra punch of flavor! Topped it with sauteed mushrooms and used it as a side to a roast. Thanks so much for a fabulous, easy to follow recipe!"
"Great risotto! It's no more difficult than most other risottos, but the hint of lemon and parmesan makes it taste more special. Thanx for a new risotto recipe to enjoy!"
"Easy to make and this was my first time making a Risotto. I will make it again and it tasted very good. I also made just enough for 2 of us 1 1/2 c rice .Thank you for posting. Made for the Chic Chefs ZWT4"
"Very good and easy to make, we also loved the lemon flavor in this dish. I made half the recipe, which makes 4 servings and I used 2 T. of butter initially. This goes in the favorites file! Made for ZWT4."
"I love lemon so this recipe for risotto immediately caught my eye. I wasn't disappointed! The lemon flavor came through and the risotto was easy to do thanks to the concise & clear instructions. I did sprinkle with fresh parsley before serving. Thank you for a recipe I will use again! Made for ZWT4."
"This was a very yummy risotto. I used only half the butter and only needed about 3 cups of stock (I used vegetarian chicken stock), but I added a Tablespoon of lemon because I love the extra sour taste of lemon in my food. It turned out great and tasted nice with Recipe #264507. Made for ZWT 4."
"Marvelous risotto and a perfect accompanyment to Recipe #57167. I added lemon juice instead of zest and skipped the pepper. It's a classic risotto and just couldn't be any better with it creamy lemony goodness."
"Delicious! I reduced the rice to 1 1/2 cup, and the broth to 4 cups and added the juice of a lemon just prior to the first cup of broth. Served alongside broccoli with lemon butter sauce, and grilled Swordfish. Will definitely make again!"
"The proportions are correct but I don't think you have a proper risotto without adding white wine. I bought a 1 L of chicken stock (4 cups) and put it in a pot to simmer. I added it all in 1 cup at a time and then added 1.5 - 2 cups of white wine until it was al dente. The smell was absolutely amazing and the flavour divine!"
"I saved this recipe a long time ago and even bought the ingredients then forgot about it. Discovered it again yesterdy when I was looking for something differant to go with our deep fried tilapia and decided this was the perfect time. I was a little nervous as I've heard that risotto can be tricky but your directions made this clear and simple. Loved the lemon in it but the chicken stock seemed to make it a little salty to me, I think next time I'll make it half water and half stock. DH on the other hand thought it was perfect so suppose that's a personal thing as he prefers much more salt than I do. The lemon was an added bonus and I even added a bit of the juice which I think made it even better as I'm a HUGE lemon fan. Thanks so much for posting one very nice recipe."
"The recipe turned out nicely, but I don't think I care for Risotto- its too much work and not that different from regular rice. Thanks for sharing. I tried it for ZWT 4 Flying Duchess'"
"eek. I totally forgot to review this, made it 2 weeks ago. A wonderful risotto, creamy and rich with a great zing from the lemon. I added a little bit extra lemon since i love it so much."
"Great recipe- I love lemon too:) Good clear instructions and simple to make. I used the zest of two lemons and added the juice of half a lemon with the stock. I used gluten-free stock (Massell brand) to make this recipe suitable for a gluten-free diet. Added extra finely grated parmesan cheese and cracked black pepper to serve. Served this as a side to grilled fish fillets. Thanks for another great recipe Chef floWer. Photo also being posted."
"This was delicious, warm and comforting. I am a lemon-fanatic, so I think next time I will add more lemon, but it was wonderful just as is. Thanks, Chef floWer!"
"On a rainy day here in Maryland in the month of August, this was the perfect treat for our family. After a long hot summer of eating vegetables, grilled items, etc....we were in need for some good comfort food. Risotto made and stirred for a long time in all its glory tastes just like this! Couldn't of been easier and followed this to a "T". The lemon gave this risotto such a fresh flavor, the parmesan cheese couples perfectly with the butter and sea salt. I used a vegetable stock, and didn't mess around and used pure butter. There is nothing to change or add to this terrific recipe. Except make more! Thanks, Chef floWer! Will make again and again!"
"It was my first time making risotto. I used 25% less salt chicken broth and about 3/4 cup of parmesan. Everything else was kept the same and it turned out wonderful! Thanks so much for this post!"
"Hubby went to the footy so made this for dinner for me & my little one, cut the serving down to suit one. It was very nice & simple to make. I didn't really get the lemon taste coming through, (maybe I didn't convert it right for 1 serve) & the stock was a little salty but now I know to add more lemon rind & use low salt stock for next time. Couldn't get my little one to eat it so I spread it on some bread with some cream cheese spread and she gobbled it up."
"I followed the 9 Rules for cooking risotto in the Zingerman's Guide to Good Eating. The lemon was very subtle, the dish was creamy and delicious. This was my sister's first risotto experience and we both give 5 stars. Made for Please Review my Recipe. This is a keeper! Thanks for posting Chef floWer."