Risotto With Parmesan And Lemon Recipes

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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 AND PARMESAN RISOTTO



Lemon and Parmesan Risotto image

We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay

Provided by Chef floWer

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

20 g butter
1 tablespoon olive oil
1 onion, chopped
5 1/2 cups chicken stock or 5 1/2 cups vegetable stock
2 cups arborio rice (or other risotto rice)
3 teaspoons lemon rind, finely grated
1/2 cup parmesan cheese, finely grated
20 g butter, extra
sea salt
cracked black pepper

Steps:

  • Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
  • Place the stock in a separate saucepan. Cover and bring to a slow simmer.
  • Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
  • Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
  • To serve, stir through the parmesan, extra butter, salt and pepper.
  • Serve immediately.

Nutrition Facts : Calories 643.5, Fat 19.5, SaturatedFat 8.9, Cholesterol 42.3, Sodium 736.2, Carbohydrate 94.1, Fiber 3.4, Sugar 6.6, Protein 20

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 & 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

PARMESAN RISOTTO



Parmesan Risotto image

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

Provided by TxGriffLover

Categories     Short Grain Rice

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 cups chicken broth
2 tablespoons butter
1 1/2 tablespoons olive oil
6 garlic cloves, minced
2 medium shallots, minced
2 cups arborio rice
1 cup dry white wine
1 lemon, zest of
1 cup freshly grated parmesan cheese, plus more for garnish
1 1/2 teaspoons salt
1/4 teaspoon fresh ground pepper
chopped parsley (to garnish)

Steps:

  • Heat chicken broth in a medium saucepan. Keep hot during preparation.
  • Heat the butter and oil in a large, heavy saucepan over medium heat. Add the garlic and shallots, and saute, stirring occasionally, until soft and translucent, 3-4 minutes. Do not brown.
  • Add the rice, and stir to coat. Cook rice, stirring frequently, until well coated and grains start to appear translucent, about 2 minutes.
  • Add the white wine, and stir constantly until it has evaporated, about 2 minutes.
  • Add 1 cup of the hot stock, and cook, stirring constantly, until almost all of the liquid has evaporated. Then add hot stock, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next (reserve about 1/2 cup for serving). Cook until rice is tender but still firm in the center (a total of 20-25 minutes).
  • Remove pan from heat, and stir in 2 t lemon zest, 1/4 c Parmesan cheese, salt & pepper. Add some of the remaining stock a little at a time to reach the desired consistency. Serve immediately, garnished with Parmesan cheese and parsley.

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 BALLS



Lemon Parmesan Risotto Balls image

Provided by Food Network

Categories     appetizer

Time 2h15m

Yield 30 balls

Number Of Ingredients 12

5 cups vegetable stock
1 medium onion, finely diced
2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 cups Arborio rice
1 lemon, zested and juiced
1 lemon, zested and juiced
1 cup freshly grated Parmesan, plus 1/2 cup for garnish
1/2 cup shredded mozzarella
1 cup half-and-half
5 cups panko bread crumbs
4 cups vegetable oil

Steps:

  • For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
  • Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
  • As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
  • When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
  • To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.

RISOTTO WITH GARLIC, HERBS AND LEMON



Risotto With Garlic, Herbs and Lemon image

Provided by Florence Fabricant

Categories     side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

5 cups (approximately), chicken stock
1 tablespoon extra-virgin olive oil
1/4 cup finely chopped onion
4 cloves garlic, minced
1 1/2 cups Italian arborio rice
Finely grated zest of 1 lemon
1/2 cup dry white wine
2 tablespoons minced fresh herbs: chervil, parsley, tarragon
Salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese

Steps:

  • Put the stock in a saucepan and bring to a simmer.
  • Heat the olive oil in another heavy saucepan. Add the onion and garlic and cook slowly until they soften but do not color. Stir in the rice and cook a minute or too longer. Stir in the lemon zest.
  • Add the wine, bring to a simmer, and cook until the wine has evaporated. Then, over a medium to medium-low heat, begin to add the stock, about one-half cup at a time, stirring slowly but constantly. As each portion of the stock is absorbed by the rice, add some more, cooking until the rice is al dente and moist, which should be approximately 15 to 20 minutes.
  • Stir in the herbs and season to taste with salt and pepper. Spoon into individual soup plates and serve at once. Pass the Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 5 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 676 milligrams, Sugar 4 grams

RISOTTO WITH LEMON AND SPRING VEGETABLES



Risotto with Lemon and Spring Vegetables image

This dish has the fresh flavors of spring and looks so colorful. It can be made into a vegetarian meal by using vegetable broth and leaving out the ham. Since it's so versatile, you can really use whatever vegetables are in season or what your family prefers. -Mary Lou Timpson, Centennial Park, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1/2 pound fresh asparagus, trimmed
5 cups chicken stock
6 tablespoons butter, divided
1 pound fresh baby spinach, thinly sliced
1 teaspoon salt
1 medium leek (white portion only), finely sliced
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup dry white wine or chicken stock
2 tablespoons lemon juice
3/4 cup cubed fully cooked ham
1 tablespoon grated lemon zest
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside., In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes., Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.

Nutrition Facts : Calories 410 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 1442mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g protein.

BROCCOLI RISOTTO WITH CREAM AND LEMON



Broccoli Risotto with Cream and Lemon image

A creamy risotto with broccoli and just a hint of lemon.

Provided by Brittany

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
3 tablespoons butter
½ large sweet onion, finely chopped
4 cloves garlic, chopped
1 ½ cups Arborio rice
½ cup dry white wine (such as Sauvignon Blanc)
2 tablespoons lemon juice
5 cups hot chicken broth
1 cup heavy cream
3 cups cooked broccoli florets
2 tablespoons chopped fresh chives
1 tablespoon grated Parmesan cheese
1 ½ tablespoons grated Asiago cheese
salt and pepper to taste

Steps:

  • Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
  • Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 52.6 g, Cholesterol 71.8 mg, Fat 25.9 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 13.9 g, Sodium 106.4 mg, Sugar 1.7 g

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From drizzleanddip.com


RISOTTO WITH PARMESAN AND LEMON | RECIPE | LEMON RISOTTO RECIPES ...
Mar 28, 2020 - Get Risotto with Parmesan and Lemon Recipe from Food Network. Mar 28, 2020 - Get Risotto with Parmesan and Lemon Recipe from Food Network. Mar 28, 2020 - Get Risotto with Parmesan and Lemon Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


LEMON, PEAR AND PARMESAN RISOTTO – EVERYDAY DISHES
2021-10-16 Heat the olive oil in a large cast iron pan over medium heat. Add the leeks, garlic and arborio rice. Sauté until the leeks are soft and the edges of the rice become translucent. Add the salt and the white wine or vinegar and scrape up the pan. Allow the liquid to reduce.
From everydaydishes.com


LEMON & PARMESAN RISOTTO | ZANON ZINFANDEL
Heat 2 tbsp. 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 toasted, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2-4 minutes. Add 1 cup simmering chicken broth/stock to the ...
From zanonzinfandel.com


CREAMY LEMON ASPARAGUS RISOTTO (EASY SIDE DISH)
2022-04-04 Heat and stir over medium heat until the risotto is warm and creamy again. Microwave: Place the leftover risotto in a microwave-safe bowl. Add liquid at the ratio mentioned above; microwave on high for 2-3 minutes, stirring halfway. Oven: Preheat the oven to 350°F. Place the risotto in an oven-safe pan or skillet.
From therealfooddietitians.com


PARMESAN RISOTTO - SPEND WITH PENNIES
2022-05-12 Warm the broth in the microwave or in a small saucepan. Add olive oil and onions to a medium saucepan and cook over medium-high heat until tender, about 3-4 minutes. Stir in rice and garlic and cook until rice starts to lightly brown, about 5 minutes. Add wine and cook, while stirring, until evaporated.
From spendwithpennies.com


LEMON PARMESAN RISOTTO RECIPES - THERESCIPES.INFO
Lemon-Parmesan Risotto Recipe - BettyCrocker.com trend www.bettycrocker.com. In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm. 2 In 4- to 5-quart Dutch oven, heat butter and oil …
From therecipes.info


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Top Asked Questions

What do you put on Risotto when it is cooked?
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.
How do you cook risotto with peas and butter?
Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Cut the lemon in half and squeeze half of the juice into the risotto; stir to combine.
What is lemon Parmesan risotto made of?
Creamy lemon parmesan risotto is full of flavor from lemon zest, lemon juice, shallot, garlic, parmesan cheese, and rich chicken stock, with sweet peas sprinkled throughout. The perfect dish for any special occasion, holiday, or date night.
What is this creamy lemon&herb baked risotto?
This Creamy Lemon & Herb Baked Risotto is made using an entirely hands-off oven method that will bring risotto onto your dinner table even on the busiest of weeknights! It’s ultra creamy, there’s no stirring and you don’t even need to sauté onion!

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