Spring Risotto With Shallots and Lemon

Recipe by Shannon Cooks
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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