Lemon Risotto

Name: Lemon Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 ½ oz Parmesan cheese; 2 lemons; 3 oz onion; 2 garlic cloves; 1 oz extra virgin olive oil; 1 ½ oz unsalted butter; 10 oz risotto rice; 2 oz dry white wine; 60 oz water; 1 stock cube; ½ - 1 tsp salt; fresh mint leaves

4.2 (55 ratings)

Difficulty easy

Preparation time 15 min

Total time 30 min

Serving size 4 portions

Ingredients

1 ½ oz Parmesan cheese, cubed (½ in.)
2 lemons, thin peel only, no white pith, plus extra to garnish
3 oz onion, quartered
2 garlic cloves
1 oz extra virgin olive oil
1 ½ oz unsalted butter, cold, cubed (½ in.), divided
10 oz risotto rice (e.g. Carnaroli, Arborio) with 14-15 minutes cooking time (see Tip)
2 oz dry white wine
60 oz water, divided
1 stock cube, beef or vegetable
or 1 heaping tsp stock paste, beef or vegetable, homemade
½ - 1 tsp salt, to taste
fresh mint leaves, to garnish

Nutrition: per 1 portion
Calories: 1933 kJ / 462 kcal
Protein: 8 g
Carbohydrates: 61 g
Fat: 19 g
Saturated Fat: 8 g
Fibre: 3 g
Sodium: 851 mg