Spring Risotto With Shallots and Lemon
- Reviews 1
Ready In: 45 mins
Serves: 4
Ingredients
- 2 tablespoons butter
- 3 shallots
- 2 sticks celery
- 1 tablespoon extra virgin olive oil
- 2 cups arborio rice
- 1 1⁄2-2 liters vegetable stock
- 1 lemon, zest of
- 1⁄4 cup lemon juice, freshly squuezed
- 1 teaspoon dried rosemary
- 6 tablespoons parmesan cheese, freshly grated
- 1⁄3 cup heavy cream
- 2 tablespoons butter
- salt and pepper
Directions
- Chop shallots and celery finely.
- In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
- Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
- Add arborio rice and stir to coat rice with oil/butter.
- Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
- Add lemon zest and rosemary.
- Remove from heat and stir in the reserved bowl of cream and lemon juice.
- Add butter, pepper and salt and serve.
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