Lemon Risotto

LEMON RISOTTO



Lemon Risotto image

Make and share this Lemon Risotto recipe from Food.com.

Recipe From food.com

Provided by Just Call Me Martha

Categories     Short Grain Rice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 medium onion, diced
4 tablespoons butter
1 lemon, zest and juice of
1 cup arborio rice
2 cups chicken broth
2 cups water
3/4 cup grated parmesan cheese
2 tablespoons freshly chopped parsley
additional parmesan cheese (to garnish)

Steps:

  • Sautee onion in butter until soft.
  • Stir in lemon zest.
  • Add rice to onion mixture.
  • Stir well to coat all grains of rice.
  • Adjust heat to low-medium.
  • Add 1/2 cup of broth plus 2 Tbsp lemon juice.
  • Broth should simmer, reduce and thicken.
  • Add another 1/2 cup of broth.
  • Stir until absorbed.
  • Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
  • If necessary, add more water.
  • When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
  • Season with salt, pepper and the remainder of lemon juice.
  • Serve with grated parmesan on top.

LEMON RISOTTO



Lemon Risotto image

An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Recipe From epicurious.com

Categories     Rice     Side     Sauté     Parmesan     Lemon     White Wine     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 10

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Steps:

  • Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add 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, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

LEMON AND CHIVE RISOTTO



Lemon and Chive Risotto image

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Time 55m

Yield 4 servings

Number Of Ingredients 11

8 sprigs fresh thyme
Zest of 3 lemons, removed with a vegetable peeler
3 large rinds Parmesan cheese
1 bay leaf
4 tablespoons olive oil
1 shallot, chopped
1 1/2 cups Arborio rice
1 1/2 teaspoons kosher salt
1 cup dry white wine
1/4 cup chopped chives
1 cup freshly grated Parmesan cheese, optional

Steps:

  • For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
  • For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.

LEMON RISOTTO



Lemon Risotto image

Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.

Recipe From foodnetwork.com

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 quart chicken stock
2 cups water
1 tablespoon extra-virgin olive oil
1 small to medium onion, chopped
2 cloves garlic, finely chopped or grated
1 cup Arborio rice
2 lemons
1/2 cup white wine
1/2 teaspoon sugar
2 tablespoons butter, cut into small pieces
1/2 cup grated pecorino cheese, a couple of handfuls
2 tablespoons slivered mint leaves
A handful basil tops, shredded or torn
Salt and freshly ground black pepper

Steps:

  • In a large pot, heat the stock and 2 cups water over medium low heat.
  • In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

LEMON RISOTTO



Lemon Risotto image

Lemony, but not over-powering. In my opinion, the perfect accompaniment to simply-prepared grilled fish, especially salmon.

Recipe From food.com

Provided by FlemishMinx

Categories     Short Grain Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

6 cups chicken broth
3 1/2 tablespoons butter, divided
1 1/2 tablespoons olive oil
2 large shallots, finely minced
2 cups arborio rice
1/4 cup dry white wine
1 cup parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
4 teaspoons lemon zest, finely minced
salt and pepper, to taste
Calories453.4
Fat16.6
SaturatedFat8.1
Cholesterol32.5
Sodium1068.6
Carbohydrate56.5
Fiber2.1
Sugar1.1
Protein15.9

Steps:

  • 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.

LEMON & PEA RISOTTO



Lemon & pea risotto image

With just five ingredients this risotto is simple to whip up after a hard day's work, or better still, get someone else to cook it for you!

Recipe From bbcgoodfood.com

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper

Time 10m

Number Of Ingredients 5

200g risotto rice
850g hot vegetable stock
50g frozen garden pea or petit pois
50g parmesan (or vegetarian substitute), grated, plus extra to serve
juice and zest 1⁄2 lemon
Calories477 calories
Fat9 grams fat
SaturatedFat5 grams saturated fat
Carbohydrate84 grams carbohydrates
Sugar4 grams sugar
Fiber5 grams fiber
Protein20 grams protein
Sodium1.04 milligram of sodium

Steps:

  • Heat a large saucepan over a medium heat, then toast the rice, stirring constantly, for 1 min. Add 1 ladleful of hot stock and stir until absorbed. Reduce the heat. Add the rest of the stock, a ladleful at a time, until the rice is almost cooked and stock is absorbed, about 20 mins.
  • Stir in the peas, cooking for 3-5 mins, then remove the pan from the heat. Add the cheese, lemon juice and seasoning, then stir. Scatter with the lemon zest, then serve immediately, with extra grated Parmesan.

LEMON MINT RISOTTO



Lemon Mint Risotto image

The flavors of this risotto are bright and clean. Substitute one cup of frozen peas if asparagus is unavailable.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Yield Serves 6

Number Of Ingredients 18

3 yellow peppers, seeded and cut into 1-inch dice
5 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/2 pound pencil-thin asparagus, trimmed and cut diagonally into 1/2-inch lengths
6 sprigs fresh mint, plus 2 tablespoons finely chopped leaves
6 fresh sprigs flat-leaf parsley, plus 2 tablespoons finely chopped leaves
1 sprig fresh rosemary
1 tablespoon olive oil
1 cup minced shallots, (about 1/2 pound)
1 cup finely diced fennel, (about 3/4 pound)
2 teaspoons minced garlic, (about 3 medium cloves)
1 1/4 cups Arborio rice
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons lemon zest, about 2 lemons
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
2 teaspoons lemon juice
Calories269 g
Cholesterol7 g
Fat6 g
Fiber5 g
Protein11 g
Sodium633 g

Steps:

  • In a small saucepan, combine peppers, 6 tablespoons water, and 1/4 cup chicken stock; cover and cook over medium-low heat, stirring frequently, until very soft, about 25 to 30 minutes. Remove from heat, and puree peppers with liquid in a food processor. Strain through a coarse sieve into a small bowl. Set aside.
  • Bring a medium saucepan of salted water to a boil, and add asparagus. Cook until bright green and still slightly crunchy, about 1 to 2 minutes. Remove with a slotted spoon, and place in an ice bath for several minutes. Drain, and set aside.
  • In a medium saucepan, combine remaining 4 3/4 cups chicken stock with sprigs of mint, parsley, and rosemary, and bring to a boil. Reduce the heat to low, and keep stock at a bare simmer.
  • Meanwhile, heat olive oil in a heavy 4-quart saucepan over medium heat. Add shallots, fennel, and garlic, and cook, stirring frequently with a wooden spoon, until very soft but not browned, about 6 minutes. Stir in rice and coriander, and cook, stirring constantly, until the edges of the rice are translucent, about 3 minutes. Add wine and lemon zest, and cook, stirring constantly, until nearly all the wine is absorbed, about 30 seconds.
  • Remove herb sprigs from stock with tongs or a slotted spoon. Add salt and pepper and about 1/2 cup of simmering stock to rice, and cook over medium-high heat, stirring constantly, until nearly all the stock is absorbed. Continue adding stock, about 1/2 cup at a time, stirring constantly and allowing each addition to be nearly absorbed before adding the next, until rice is creamy-looking and each grain is tender but still firm in the center. This will take about 15 to 20 minutes.
  • Remove the pan from heat, and stir in pepper puree, asparagus, Parmesan, 1 tablespoon chopped mint, all the chopped parsley, and lemon juice. Adjust seasoning with salt and pepper, if necessary. Divide risotto among six plates, and sprinkle with remaining tablespoon mint. Serve immediately.

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Recipe From allrecipes.com

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest
Calories356.9 calories
Carbohydrate53.4 g
Cholesterol7.6 mg
Fat8.7 g
Fiber2.8 g
Protein11.1 g
SaturatedFat2.2 g
Sodium355.2 mg
Sugar3.7 g

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

LEMON RISOTTO WITH PEAS



Lemon Risotto with Peas image

Lemon adds a refreshing taste to this lovely risotto dish that's perfect for spring. Sue Dannahower of Fort Pierce, Florida sent us this easy side that's festively sprinkled with baby peas.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 11

4 to 4-1/2 cups reduced-sodium chicken broth
2 shallots, finely chopped
1 tablespoon butter
1-1/2 cups uncooked arborio rice
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/3 cup white wine or additional reduced-sodium chicken broth
3 tablespoons lemon juice
1 cup frozen peas, thawed
1/2 cup grated Parmesan cheese
1-1/2 teaspoons grated lemon zest
Calories 207 calories
Fat3g fat (2g saturated fat)
Cholesterol8mg cholesterol
Sodium440mg sodium
Carbohydrate35g carbohydrate (2g sugars
Fiber1g fiber)
Protein7g protein. Diabetic Exchanges

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute shallots in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine and lemon juice. Cook and stir until all of the liquid is absorbed. , Stir in heated broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes. Add the peas, cheese and lemon zest; cook and stir until heated through. Serve immediately.

LEMON-AND-PARSLEY RISOTTO



Lemon-and-Parsley Risotto image

Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it a bright boost, while Parmesan adds a welcome hit of umami.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 55m

Number Of Ingredients 10

4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup finely chopped yellow onion (from 1 small)
1 1/2 cups short-grain Italian rice, such as arborio
1/4 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
  • Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.)
  • Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Top with parsley and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

LEMON SEAFOOD RISOTTO



Lemon Seafood Risotto image

A delicious spring/summer dish with a great creamy texture and taste!

Recipe From allrecipes.com

Provided by claudinhull

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 55m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 large leek, cleaned and thinly sliced
2 cloves garlic, minced
1 cup Arborio rice
2 cups low-sodium chicken broth, divided
1 cup dry white wine
½ pound bay scallops
½ pound medium shrimp, peeled and deveined
1 cup fresh snow peas, trimmed and halved crosswise
1 medium red bell pepper, diced
3 tablespoons grated Parmesan cheese
2 teaspoons dried basil
2 tablespoons lemon juice
ground black pepper to taste
Calories329.6 calories
Carbohydrate39.6 g
Cholesterol73.5 mg
Fat6.5 g
Fiber1.7 g
Protein19.7 g
SaturatedFat1.4 g
Sodium201.5 mg
Sugar3 g

Steps:

  • Heat olive oil in a large, heavy-bottomed saucepan over medium-low heat. Cook the leek and garlic until soft, about 5 minutes. Stir in the rice, and cook for 5 minutes more, stirring frequently.
  • Pour in 1 1/2 cups of the chicken broth, and bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, uncovered for 5 minutes, continuing to stir. Pour in the remaining chicken broth and wine, increase heat to medium, and cook for about 5 more minutes, stirring constantly.
  • Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.

COURGETTE & LEMON RISOTTO



Courgette & lemon risotto image

An easy vegetarian one-pot risotto - simply stir in your seasonal veg, simmer and enjoy

Recipe From bbcgoodfood.com

Provided by Chelsie Collins

Categories     Dinner, Main course, Supper

Time 50m

Number Of Ingredients 10

50g butter
1 onion, finely chopped
1 large garlic clove, crushed
180g risotto rice
1 vegetable stock cube
zest and juice 1 lemon
2 lemon thyme sprigs
250g courgette, diced
50g parmesan (or vegetarian alternative), grated
2 tbsp crème fraîche
Calories752 calories
Fat37 grams fat
SaturatedFat23 grams saturated fat
Carbohydrate83 grams carbohydrates
Sugar8 grams sugar
Fiber5 grams fiber
Protein19 grams protein
Sodium2 milligram of sodium

Steps:

  • Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
  • Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
  • To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

LEMON-PARMESAN RISOTTO



Lemon-Parmesan Risotto image

There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 8

Number Of Ingredients 11

1 carton (32 oz) Progresso™ chicken broth
1 cup water
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
2 cups uncooked Arborio rice or medium-grain rice
2/3 cup dry white wine or chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon finely shredded lemon peel
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley leaves
Calories270
Carbohydrate41 g
Cholesterol15 mg
Fat1 1/2
Fiber0 g
Protein9 g
SaturatedFat3 g
ServingSize1 Serving
Sodium800 mg
Sugar0 g
TransFat0 g

Steps:

  • In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
  • In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
  • Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.

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SEARED SALMON WITH LEMON RISOTTO | SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
2018-03-17  · This seared salmon with lemon risotto is an elegant main course perfect for entertaining or if you are spending date night at home. A creamy risotto and a crispy seared salmon fillet, all coming together with plenty of lemon, parsley and black pepper. Prep Time 5 mins Cook Time 30 mins
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