flowcooking

Lemon risotto

Bright, creamy lemon risotto with glossy grains and a zing.
Rich butter, olive oil, and Parmesan melt into every bite.
Finished with lemon zest and buffalo ricotta for cozy luxury.

dinner ⏱ 30 min 590 kcal / portion 85.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

No ratings yet
🖨 Print
Lemon risotto
v1 · rb0e705f985 20260727Z1751 Lemon Risotto 🍲 🍳 bring vegetable stock and water to a boil, keep warm over low heat 🔪 finely chop the shallots 🍳 ⏱ 8 min fry shallots until translucent in half the butter and 2/3 of the olive oil 🍳 ⏱ 2-3 min cook risotto rice until grains are glossy 🌀 stir in dry white wine until absorbed 🌀 ⏱ 20 min ladle in hot stock and stir until it is absorbed, repeat until the rice is al dente and thick and creamy 🔪 grate the Parmesan cheese 🔪 scrub the lemon clean, grate the yellow zest and squeeze the fruit 🍳 ⏱ 3 min remove from heat and stir in rest of butter, Parmesan cheese, 3 tbsp lemon juice and 1 tsp zest, then season and let stand divide risotto among plates ⏳ divide buffalo ricotta and top with rest of lemon zest and rest of olive oil, then season 2 pieces shallot 60 g butter unsalted 3 tbsp extra virgin olive oil 300 g risotto rice 125 ml dry white wine 70 g parmesan Parmigiano Reggiano 1 piece lemon organic 125 g buffalo ricotta 1 l vegetable stock 200 ml water vegetable stock, water 1½ tbsp risotto rice dry white wine 0.5 pieces 1½ tbsp extra virgin olive oil buffalo ricotta 0.5 pieces lemon
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. bring vegetable stock and water to a boil, keep warm over low heat
  2. finely chop the shallots
  3. fry shallots for 8 min until translucent in half the butter and 2/3 of the olive oil
  4. cook risotto rice for 2-3 min until grains are glossy
  5. stir in dry white wine until absorbed
  6. ladle in hot stock and stir until it is absorbed, repeat until the rice is al dente and thick and creamy for about 20 min
  7. grate the Parmesan cheese
  8. scrub the lemon clean, grate the yellow zest and squeeze the fruit
  9. remove from heat and stir in rest of butter, Parmesan cheese, 3 tbsp lemon juice and 1 tsp zest, then season and let stand for 3 min
  10. divide risotto among plates
  11. divide buffalo ricotta and top with rest of lemon zest and rest of olive oil, then season

Similar recipes