Lemon risotto

dinner · ⏱ 30 min · 4 portions · 85.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/949/lemon-risotto/