Lemon Risotto

"Lemony, but not over-powering. In my opinion, the perfect accompaniment to simply-prepared grilled fish, especially salmon."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
55mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Bring the broth to a simmer in a saucepan over medium heat; reduce heat to low and cover to keep warm.
  • Melt 1 1/2 TBS butter with the olive oil in a large heavy sauce pan over medium heat.
  • Add shallots to this and saute until tender, (3-5 minutes).
  • Add rice and stir for 1 minute.
  • Add wine and stir until evaporated, about 30 seconds.
  • Add 1 1/2 cups hot broth, and simmer until absorbed, stirring frequently to prevent sticking.
  • Ladle in the remaining broth, 1/2 cup at a time, allowing broth to be absorbed before adding more, and stirring frequently until rice is creamy and tender.
  • You will use all the broth, and the key is to do this simmering slowly; it will take about 35-40 minutes.
  • When all the broth has been absorbed, stir in the cheese and remaining 2 TBS butter.
  • Stir in the parsley, lemon juice, and zest.
  • Season to taste with salt and pepper, and serve.

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Reviews

  1. Jan in Lanark
    Wonderful risotto with a very subtle lemon flavour. Served it with crab cakes. The only adjustment I made was to cut the recipe in half for two of us. Thanks for a lovely comforting dish.
     
  2. Vicky Bryant
    I just used this recipe tonight as a base. I added shrimp, lobster, asparagus, and when served drizzled with a fresh basil oil - THANKS for the wonderful recipe - it is a keeper!!!!
     
  3. PaulaG
    This is very good! Directions are perfect. Went very well with Maple Glazed Salmon recipe 102139 by eebrag.
     
  4. Sharon123
    Wow, this was delicious! This is the first time I've made risotto and it won't be the last! Loved the taste of lemon and parmesan, with parsley. I can hardly wait to use the leftover rice with a wild mushroom ragout! Thanks so much!
     
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