Lemony Risotto

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 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 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.

LEMONY PRAWN & PEA RISOTTO



Lemony prawn & pea risotto image

Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto

Recipe From bbcgoodfood.com

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 10

400g bag raw prawns, in their shells, defrosted if frozen
3 tbsp olive oil
1 red chilli, deseeded, half sliced and half finely chopped
1 ½l fish stock
50g butter
1 onion, chopped
300g risotto rice (we used arborio)
1 small glass white wine
200g frozen peas
zest and juice 1 lemon
Calories442 calories
Fat10 grams fat
SaturatedFat2 grams saturated fat
Carbohydrate69 grams carbohydrates
Sugar5 grams sugar
Fiber5 grams fiber
Protein21 grams protein
Sodium4.4 milligram of sodium

Steps:

  • Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
  • Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

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.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP



Lemony Risotto with Asparagus and Shrimp image

Recipe From epicurious.com

Provided by Melissa Roberts

Categories     Rice     Side     Quick & Easy     Dinner     Lemon     Shrimp     Asparagus     Summer     Potluck     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (main course) or 6 to 8 (side dish) servings

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley

Steps:

  • Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
  • Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  • Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
  • Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
  • Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

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.

LEMONY MUSHROOM RISOTTO



Lemony Mushroom Risotto image

Recipe From epicurious.com

Categories     Mushroom     Rice     Side     Valentine's Day     Parmesan     Lemon     White Wine     Fall     Winter     Anniversary     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 (main course) or 6 to 8 (side dish)

Number Of Ingredients 11

2 2/3 cups boiling-hot water
1/2 oz dried porcini mushrooms
3 cups chicken broth
1/2 stick (1/4 cup) unsalted butter
1/2 lb small cremini mushrooms, quartered
1 small onion, finely chopped
1 cup plus 2 tablespoons Arborio rice (8 oz)
1/4 cup dry white wine
1 teaspoon finely grated fresh lemon zest
1/4 cup finely grated parmesan
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve.
  • Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered.
  • Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then sauté cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat.
  • Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes.
  • Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  • Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.)
  • Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately.

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2015-06-07  · Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp …

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  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
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  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
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LEMON RISOTTO RECIPE | NIGELLA LAWSON | FOOD NETWORK
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2017-01-04  · Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper. When the risotto is …

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  • Put the shallots and celery into a mini food processor and blitz until they are finely chopped. Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.
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5/5 (33)
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  • Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
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  • Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
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2020-04-10  · Place the shrimp in a large bowl, season with cayenne pepper, lemon pepper, garlic powder, and juice from 1 1/2 lemons. (Saving the other half of the lemon for the risotto.) Toss …

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  • First, start by marinating the shrimp. Place the shrimp in a large bowl, season with cayenne pepper, lemon pepper, garlic powder, and juice from 1 1/2 lemons. (Saving the other half of the lemon for the risotto.) Toss everything together until the shrimp are evenly coated, then place the shrimp in the fridge.
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  • After 5 minutes add the arborio rice to the pan, cook for one minute to toast the rice a tiny bit. Stirring consistently.
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2016-11-14  · Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto …

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  • In a large pan, saute the shallots 2 tablespoons of butter until they are cooked and soft but not browned.
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LEMON AND THYME RISOTTO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
2018-02-09  · Place the butter, oil, onion, and a pinch of salt in a wide pan over medium heat. Cook the onion very gently for about 4 to 5 minutes, until soft but not colored.

5/5
Total Time 30 mins
Category Entrees

  • Chop the onion into small dice—you want the onion to disappear into the risotto, so don’t make the pieces too big. Place the egg yolks in a bowl. Grate the Parmesan. Zest the lemons and squeeze the juice. Reserve a few strips of lemon zest for the garnish. Pick the thyme leaves from their stalks, but leave a couple of sprigs whole for the garnish. Place your pan of stock onto the stove, bring to a boil, and then turn down to a simmer.
  • Place the butter, oil, onion, and a pinch of salt in a wide pan over medium heat. Cook the onion very gently for about 4 to 5 minutes, until soft but not colored. It is really important with a risotto not to brown and burn your onion. This is a delicately flavored dish and the bitterness of burned onion will flavor the whole thing. (Keeping the onion in the center of the pan, rather than spreading it out, runs less risk of scorching. Placing it in a cold pan, without heating the oil first, also helps.)
  • When the onion is soft, add the rice and stir very well to coat every grain. The pan will be getting quite hot and dry now, so add your white wine, sprinkling it in carefully around the pan—this evenly distributes the wine and helps it to reduce and evaporate more quickly. Add half of the lemon juice and half of the zest and cook for 1 minute. Keep stirring gently. You will hear the wine “singing” as some of it reduces in the pan. This will probably take about 2 minutes, and then the rice will look dry again.
  • Now you are ready to add your hot stock, a ladleful at a time. After every ladleful, stir well, really scraping the bottom of the pan, until the stock has almost disappeared into the rice. Then add another ladleful, keeping the rice moist all the time—don’t let it get dry in between ladlefuls. After about 15 minutes of adding stock and stirring in this way, start to taste—be careful, since the rice will be very hot. The rice needs to be tender, but still have some bite to it. Your risotto should take no more than 20 to 25 minutes from start to finish.
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LEMON PARMESAN RISOTTO WITH PEAS | SWEET TEA + THYME
From sweetteaandthyme.com
2019-01-17  · In a medium-sized sauce pan, heat the chicken stock over medium-low heat until the stock begins steaming. Keep on low heat. In a large high sided skillet over medium heat, add the 2 tbsp …

4.6/5 (94)
Category Side Dishes
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Total Time 35 mins

  • In a medium-sized sauce pan, heat the chicken stock over medium-low heat until the stock begins steaming. Keep on low heat.
  • In a large high sided skillet over medium heat, add the 2 tbsp butter, olive oil, and onion. Saute for 6 to 8 minutes, stirring occasionally with a wooden spoon until soft and golden. Add in the garlic, stirring to ensure the garlic doesn't burn, cooking until fragrant for about 1 minute.
  • Add the rice and lemon zest to the onion mixture, stirring for 2 minutes or until the rice is becoming translucent with an opaque white center.
  • Add the hot stock 1/2 cup at a time, stirring continuously, until the stock is almost completely absorbed and the rice is creamy and translucent (the center is no longer white) and no longer crunchy when tasted (around 25-30 minutes).
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LEMON RISOTTO | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper. When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and …

Servings 2

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LEMON THYME RISOTTO RECIPE - FOOD FANATIC
From foodfanatic.com
2017-03-02  · Directions. Heat the olive oil in a large pot over medium heat. Add the onion and cook gently for 3-4 minutes without browning. Stir in the thyme and the risotto rice and cook, stirring frequently, for another 3-4 minutes, until translucent. Pour in the white wine and cook while stirring constantly until the liquid has evaporated.

5/5 (1)
Total Time 40 mins
Category Farm to Table
Calories 337 per serving

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LEMONY SHRIMP RISOTTO | ALLRECIPES
From allrecipes.com
2021-06-10  · Recipes; Lemony Shrimp Risotto; Lemony Shrimp Risotto. Rating: Unrated. Be the first to rate & review! Risotto has a reputation for being hard to prepare but this recipe is relatively easy to prepare, and has a taste similar to shrimp scampi. By thedailygourmet. Save Pin Print Share. Facebook Tweet Email Send Text Message. Gallery. Lemony Shrimp Risotto . Lemony Shrimp Risotto …

5/5
Total Time 35 mins
Servings 2

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INSTANT POT® LEMONY SHRIMP RISOTTO | ALLRECIPES
From allrecipes.com
2021-06-14  · Recipes; Instant Pot® Lemony Shrimp Risotto; Instant Pot® Lemony Shrimp Risotto. Rating: Unrated. Be the first to rate & review! When I learned to prepare risotto in the Instant Pot®, I never tried to do it on the stovetop again. Once the ingredients are prepared, it practically cooks itself. Serve with fresh thyme sprigs and lemon slices for optional garnish. By Bibi. Save Pin Print Share ...

Servings 4
Total Time 1 hr

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LEMON RISOTTO - TV CHANNEL | EASY RECIPES, TV SHOWS
From foodnetwork.co.uk
2015-09-04  · 1) In a large saucepan, heat the stock and water over medium-low heat. 2) In a risotto saucepan or large skillet with a rounded bottom, heat the olive oil over medium to medium-high heat. Add the onions and garlic to the pan and sauté to soften, about 3 …

Cuisine Italian
Category Main-Course

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LEMON RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
2002-04-30  · 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.
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LEMON RISOTTO (RISOTTO AL LIMONE) - SAVEUR
From saveur.com
Add rice and cook, stirring constantly, until translucent, about 3-4 minutes. Add wine and cook, stirring constantly, until rice has absorbed most of the wine, about 1 minute. Add 1 cup of the...
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