Risotto Al Limone (Lemon Risotto)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
2 mins
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Total Time
37 mins
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Servings
4 serves
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Calories
323 kcal
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Course
Main Course
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Cuisine
Italian
Risotto Al Limone (Lemon Risotto)
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This easy to make risotto al limone features the tangy essence of lemon zest and juice combined with the rich creaminess of arborio rice.
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Ingredients
- 3 tablespoons (45 grams, 1.58 ounces) butter
- 1 small (120 grams, 4.23 ounces) brown onion finely chopped
- 1 cup (195 grams, 6.88 ounces) arborio rice
- ½ cup (125 ml/grams, 4.41 ounces) white wine
- 3 cups (750ml/grams, 26.45 ounces) chicken stock (or vegetable broth) slightly heated
- 3 tablespoons (20 grams, 0.71 ounces) parmesan cheese grated
- 2 tablespoons of lemon juice or to taste
- 1 teaspoon of lemon zest
- salt and pepper to taste
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Instructions
- In a wide medium sized saucepan, saute 2 tablespoons of butter and the chopped onion over medium heat, until the onions are lightly browned and soft.
- Mix through the arborio rice and saute until lightly golden brown.
- Add the white wine and cook until almost all the liquid is gone from the saucepan.
- Over low to medium heat, add about ½ cup (125 ml) of stock to the rice mixture. Gently stir the rice through the mixture constantly until almost all the liquid has absorbed. Repeat until all the stock has been used up and the rice is soft and tender.
- Remove rice from heat, mix through the grated parmesan cheese, lemon juice, lemon zest, remaining butter, and salt and pepper to taste.
- Allow the rice to sit for 1 to 2 minutes with a lid on, then serve.
Notes
- Use hot broth: When making risotto, it's crucial to use hot broth to keep the rice at the right temperature and ensure that it cooks evenly.
- Constantly stir the risotto: This gives the dish its distinctive creamy texture by assisting in the release of the starch from the rice.
- Add the broth in ladles at a time, waiting for the rice to soak up each batch before adding the next. This makes it easier to control how the rice cooks and keeps the dish from getting too soggy.
- Give the risotto some time to rest: After the risotto is finished cooking, give it some time to rest before serving. As a result, the flavors can strengthen and the risotto gets even creamier.
Nutrition Information
Show Details
Serving
1 serve
Calories
323kcal
(16%)
Carbohydrates
45g
(15%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Monounsaturated Fat
3g
Cholesterol
28mg
(9%)
Sodium
163mg
(7%)
Potassium
86mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 323kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 28mg | 9% |
| Sodium | 163mg | 7% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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