Lemony Risotto Recipes

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LEMON RISOTTO



Lemon Risotto image

Make and share this Lemon Risotto 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.

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-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.

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-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!

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

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.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g

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.

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

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.

Nutrition Facts : Calories 207 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 440mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

LEMON RISOTTO



Lemon Risotto image

This lemon risotto recipe makes the most of the citrus's bright flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

8 to 10 cups chicken or vegetable stock
6 tablespoons unsalted butter
2 large leeks, white part only, well washed and cut into 1/2-inch dice
2 cups Arborio rice
Coarse salt and freshly ground pepper
2 tablespoons lemon zest (4 lemons), plus more for garnish
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh chives
Freshly grated Parmesan cheese, for serving

Steps:

  • Heat stock in a medium saucepan, and keep warm over low heat.
  • Heat 4 tablespoons of butter in a medium straight-sided saute pan over low heat. Add leeks, and cook, covered, until translucent, about 6 minutes. Add rice, and raise heat to medium-high, stirring often for 3 minutes.
  • Add about 1/2 cup hot stock, or just barely enough to cover rice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding 1/2 cup stock at a time, for 15 to 20 minutes. At this point the rice should be tender but still a bit firm to the bite. Stir in lemon juice. Season well with salt and pepper. Add chives, and stir in the remaining 2 tablespoons butter until it melts. Serve hot, sprinkled with Parmesan and lemon zest.

LEMONY PRAWN & PEA RISOTTO



Lemony prawn & pea risotto image

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

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

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.

Nutrition Facts : Calories 442 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4.4 milligram of sodium

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!

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

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.

Nutrition Facts : Calories 477 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 1.04 milligram of sodium

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.

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

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.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

RISOTTO WITH PARMESAN AND LEMON



Risotto with Parmesan and Lemon image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 10

6 cups chicken stock
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 Spanish onion, finely diced
Kosher salt
1 cup arborio rice
1/2 cup dry white wine (or use chicken stock)
1 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives, plus more for topping
Grated zest of 1 lemon, plus 1 teaspoon juice
Freshly ground pepper

Steps:

  • Bring the chicken stock to a simmer in a large saucepan over medium heat.
  • 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.
  • Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
  • When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
  • Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

LEMON RISOTTO



Lemon Risotto image

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

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 RISOTTO WITH FRESH HERBS & GARLIC



Lemony Risotto with Fresh Herbs & Garlic image

Creamy lemon risotto with fresh herbs and garlic! All the flavor of classic risotto, made vegan & gluten-free. Just 10 ingredients required!

Provided by Minimalist Baker

Categories     Side

Time 45m

Number Of Ingredients 13

3 ½ cups water
1 (14-oz.) can light coconut milk
1 pinch ground turmeric ((optional, for color))
2-3 sprigs fresh thyme
2 Tbsp vegan butter
1 medium shallot, finely diced
4 cloves garlic, minced
1 tsp lemon zest ((~1/2 medium lemon // plus more for serving))
1 cup arborio rice
1/2 - 3/4 tsp sea salt
1/4 cup dry white wine ((such as Sauvignon Blanc or Pinot Gris))
2 Tbsp lemon juice
1/2 cup tender herbs of choice ((such as parsley, basil, dill, and/or chives // plus more for serving))

Steps:

  • BROTH: In a medium saucepan, combine water, coconut milk and turmeric (if using). Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low to keep the mixture warm. Add thyme sprigs to infuse the broth with herby goodness!
  • RISOTTO: Heat a large rimmed skillet over medium heat. Add vegan butter (or olive oil) and shallot, and cook, stirring occasionally, until somewhat translucent - about 3-5 minutes. Add the garlic and lemon zest and sauté for 1 minute until fragrant.
  • Reduce heat to medium-low and add the arborio rice and salt and cook for 1 minute, stirring to coat. Add dry white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.
  • Using a ladle or measuring cup, add warmed broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
  • Continue to add broth, stirring to incorporate, until the rice is al dente - cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).
  • Once the rice is cooked, stir in the lemon juice and fresh herbs. Taste and adjust as needed, adding more salt for balance, lemon juice for brightness, or herbs for freshness and flavor.
  • To serve, divide risotto between serving bowls and garnish with extra herbs and lemon zest (optional). Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.

Nutrition Facts : ServingSize 1 serving, Calories 300 kcal, Carbohydrate 42.5 g, Protein 4.5 g, Fat 11.7 g, SaturatedFat 9.4 g, Sodium 327 mg, Fiber 2.4 g, Sugar 2.3 g

LEMONY SHRIMP RISOTTO



Lemony Shrimp Risotto image

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.

Provided by thedailygourmet

Time 35m

Yield 2

Number Of Ingredients 14

2 tablespoons butter, divided
½ medium shallot, minced
1 clove garlic, minced
½ teaspoon salt
½ teaspoon ground black pepper
½ cup dry white wine, such as Pinot Grigio
1 cup Arborio rice
3 cups hot chicken broth
½ cup freshly grated Parmesan cheese
¼ cup whipping cream
1 tablespoon lemon juice, or more to taste
8 ounces large shrimp, peeled and deveined
1 teaspoon minced fresh parsley, or to taste
1 lemon, cut into wedges

Steps:

  • Heat 1 tablespoon butter in a large skillet over medium heat and add shallots and garlic. Cook until shallots are soft and translucent, 3 to 5 minutes. Season with salt and pepper. Pour in white wine and simmer until wine is reduced by half. Reduce heat to medium-low and stir in rice. Keep stirring until all the liquid has been absorbed.
  • Next add hot stock, 1/2 cup at a time, stirring frequently until liquid is absorbed. Continue this process, adding stock 1/2 cup at a time, stirring after each addition, until rice is al dente. You may not need the full 3 cups so test the rice after 20 minutes or when you've used 2 1/2 cups of the stock and adjust accordingly.
  • Turn heat to lowest setting and add Parmesan cheese, cream, and lemon juice. Stir until cheese has melted and everything has been incorporated. Adjust seasoning with salt and pepper and turn heat off.
  • Meanwhile, melt 1 tablespoon butter in a small skillet over medium heat and add shrimp. Cook until shrimp tails curl up, about 2 minutes. Be careful not to overcook.
  • To serve, spoon risotto into bowls, top with shrimp and garnish with fresh parsley and lemon wedge if desired.

Nutrition Facts : Calories 833.5 calories, Carbohydrate 90.9 g, Cholesterol 267.6 mg, Fat 30.2 g, Fiber 1.8 g, Protein 35.9 g, SaturatedFat 17.9 g, Sodium 2926.3 mg, Sugar 3.2 g

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP



Lemony Risotto With Asparagus and Shrimp image

Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.

Provided by Realtor by day

Categories     Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 cups reduced-sodium chicken broth
2 cups water
3/4 lb 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 lb medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan cheese
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 barely simmering, covered.
  • Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  • Add rice and cook, stirring constant;y, 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 thick soup), about 18 minutes. There will be some left-over broth mixture.
  • Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

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LEMONY PEA RISOTTO - EASIER THAN YOU THINK - MEZZE & TAPAS
2021-07-15 Add rice grains and stir around to fully coat with oil, onions and garlic, about a minute. Add white wine and stir into rice to begin softening. Add chicken stock about 1/4 cup at a time, stirring rice frequently. Wait until stock is fully absorbed before adding next portion.
From mezzeandtapas.com


LEMONY RISOTTO WITH MASCARPONE | RACHAEL RAY IN SEASON
Step 1. In a medium pot, heat the stock and the lemon peel over medium-low. Cover and keep warm. Advertisement. Step 2. In a round-bottom pan or large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the shallots and garlic and stir until softened, about 5 minutes. Add the rice; stir until coated, about 1 minute. Season ...
From rachaelraymag.com


LEMONY RISOTTO - THE GOURMET WAREHOUSE
Place the stock in a 1 quart saucepan and bring to a low boil, then turn it down to a steady simmer for the duration of the cooking process. 2. Melt the butter in a 2 quart flared sauce pan, add the shallot and turn the heat to low. Soften the shallot, do not brown. Add the rice and continue to stir until the rice turns translucent, about 5 ...
From gourmetwarehouse.ca


HEALTHY LEMON BASIL RISOTTO - THE CLEAN EATING COUPLE
2018-12-23 Substitutions for this healthy risotto. Wine: You can omit the wine and substitute it with chicken stock if you prefer to not cook with alcohol Basil: You can substitute basil for your favorite herb.Parsley, sage or oregano will all be delicious! I highly recommend using fresh herbs! Rice: You can use brown or white rice in this recipe.I haven’t tried it with arborio rice but I …
From thecleaneatingcouple.com


LEMONY ROASTED CAULIFLOWER RISOTTO - COOKIE AND KATE
2015-02-07 Transfer to a bowl to cool. Remove the pot from the oven. Pour in the remaining cup of broth, the Parmesan, wine and butter. Stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Stir in the salt, a generous amount of pepper, pinch of …
From cookieandkate.com


THE BEST LEMON BASIL RISOTTO RECIPE | LIVE EAT LEARN
2022-03-01 Tangy, juicy, lemony risotto is made in 5 simple steps. Each one is easy but totally crucial to nailing your dish. Step 1: Prepare the base. Heat the oil over medium heat in a large pan. Add the onion, garlic, and celery, cooking until translucent and soft, about 5 …
From liveeatlearn.com


LEMON RISOTTO RECIPE | RACHAEL RAY
Add the lemon zest, garlic, and spring onions whites. Stir that around for 2 to 3 minutes. Add the rice and stir to coat with the oil. Add the wine and cook, stirring, until the wine has evaporated. Begin adding the hot chicken stock, a few ladles at a time, stirring constantly and cooking until the liquid has been absorbed before adding more. Continue adding stock and cooking until the rice ...
From rachaelray.com


LEMON RISOTTO WITH PEAS AND PEA TENDRILS AND SCAMPI | RACHAEL RAY
2022-05-03 For the scampi, toss shrimp with garlic and zest, salt and red pepper and let stand 10 to 15 minutes. Heat a large nonstick skillet over medium-high heat, add the EVOO and shrimp and toss until pink and opaque, 3 minutes. Add the vermouth and lemon juice, swirl in butter, then add parsley and toss. Top risotto with scampi.
From rachaelrayshow.com


EASY LEMON RISOTTO RECIPE - MY EVERYDAY TABLE
2022-01-31 Instructions. Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes. Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
From myeverydaytable.com


LEMONY RISOTTO | A2 MILK™ CANADA
1 Cup. Fresh or frozen peas. Bring the stock to a low simmer over medium heat. Cover the pot and reduce the heat to low. Separately, place the olive oil in a large pot over medium heat. Add the shallots and garlic. Season the mixture with salt and pepper and sauté until softened. Add the rice to the pot and coat with the mixture.
From a2milk.ca


ASPARAGUS RISOTTO | FEASTING AT HOME
2021-04-08 Next cut the middle of the asparagus into one-inch pieces. Take out 1 1/2 cups of the “middles” and place them in small pot of boiling water (to blanch) adding the leftover “middles” to the asparagus tips. Blanch 1 1/2 cups of asparagus “middles”until tender, but still vibrant. Drain, reserving 1 cup of hot water.
From feastingathome.com


LEMONY GARLIC PRAWN RISOTTO | MARION'S KITCHEN
Keep warm. Heat the 50g of butter and 1 tablespoon of olive oil in a large, deep frying pan over medium heat. Add the onion and a pinch of salt and cook gently for 5 minutes or until softened but not coloured. Add the risotto rice and cook, stirring, for at least 5 minutes. Pour in the ¼ cup of Chinese Shaoxing wine.
From marionskitchen.com


SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE | EPICURIOUS
2022-01-28 Step 1. 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 ...
From epicurious.com


CREAMY LEMON RISOTTO - JEN AROUND THE WORLD
2020-01-16 Add the rice and lemon zest to the onion and garlic mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated. 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 ...
From jenaroundtheworld.com


LEMONY SPRING RISOTTO WITH PEAS AND ASPARAGUS - THE HEIRLOOM …
2019-03-07 Substitutions. Vegetable Risotto - a completely different risotto recipe from an excellent cook.; Onion - Use an onion instead of shallot if you prefer the stronger taste.; Gluten Free - If you want to make this lemon risotto recipe gluten free, use a gluten free chicken or vegetable broth.; Variations. Vegetarian - To make this recipe vegetarian, just use vegetable …
From theheirloompantry.co


LEMON RISOTTO (RISOTTO AL LIMONE) - LINSFOOD
2018-09-16 Tip the butter, parmesan, egg yolk, limoncello, if using, lemon juice and half the lemon zest onto the risotto. Using a wooden spoon, stir it all in thoroughly and vigorously for a whole 30 seconds. Cover and leave to rest for 2 minutes. Spoon out the risotto onto serving plates and top with a small scatter of the lemon zest.
From linsfood.com


BEST LEMON AND SHRIMP RISOTTO WITH FRESH BASIL RECIPE - HOW TO …
To create a flavorful broth for simmering the risotto, we steep the shrimp shells and strips of lemon zest in water, and for citrus notes that register at every level, we stir in bright, puckery lemon juice and floral, fragrant grated zest just before serving. If you purchase shrimp that are already shelled, bottled clam juice is a fine substitute. Bring two 8-ounce bottles clam juice, 3 …
From 177milkstreet.com


LEMONY ASPARAGUS RISOTTO WITH LEEKS AND GARLIC ALMONDS - THE …
2022-03-17 Directions. Melt over medium heat, then add the diced leek, minced shallot, and garlic cloves. Add the rice and toast for two minutes, add a two teaspoons of pepper and a teaspoon of salt. Pour the champagne into the pot and stir until its been absorbed by the rice, then reduce the heat to medium-low.
From the-bottomless-pit.com


LEMON RISOTTO - FOOD NETWORK
Method. 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 to 4 minutes. Stir in the rice and add the zest of one lemon.
From foodnetwork.co.uk


INSTANT POT LEMON RISOTTO RECIPE - GOOD. FOOD. STORIES.
2021-04-30 Add the broth and lemon juice. Stir to scrape up and dissolve any browned bits on the bottom of the pot, then turn the Instant Pot off. Place the lid on the Instant Pot until it clicks and make sure the is venting knob is set to Sealing. Set for 8 minutes on high pressure and cook.
From goodfoodstories.com


LEMON-LIME RISOTTO RECIPE | MYRECIPES
Step 2. Saute onion in hot oil in a large heavy saucepan over medium-high heat 4 minutes or until tender. Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1/2 cup hot broth mixture. Cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth mixture, 1/2 cup at a time.
From myrecipes.com


LEMON RISOTTO - RECIPE - RACHAEL RAY SHOW
2021-01-27 Add rice and toast a minute or so more, add wine and let it absorb fully. Add stock in stages, a few ladles at a time, stirring vigorously to let the starches develop. Risotto should take 18 minutes after first addition of broth. Add honey, butter, juice of the 2 lemons and stir 1 minute. Remove from heat and stir in cheese and basil, adjust ...
From rachaelrayshow.com


LEMONY SHRIMP RISOTTO RECIPE - THERESCIPES.INFO
Lemon Shrimp Risotto - Joanne Weir Recipe - Food.com tip www.food.com. Bring clam juice to a boil and add shrimp shells; reduce to a simmer and cook 10 minutes. Keep warm over very low heat. Heat 2 T olive oil over medium heat. When shimmering, add shrimp and saute until almost fully cooked, 2-3 minutes. Add 1/2 c white wine and reduce by half, 1-2 minutes. Transfer …
From therecipes.info


CRISPY SALMON WITH A LEMONY RISOTTO RECIPE - PERFECTLY PROVENCE
Wash the salmon and pat completely dry. Rub the skin with olive oil and salt, set aside. Chop up the shallots and garlic and add to a medium heat pan with some olive oil and fry gently. Rinse the risotto rice and add to the pan. Give it a few minutes while turning it …
From perfectlyprovence.co


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