Risotto al Limone
This Spring risotto had a light lemony touch that complimented the garden fresh parsley. The texture was so creamy due to the parmigiana cheese stirred in at the end. A wonderful and comforting meal to enjoy on a lovely Spring day.
Lemon Risotto
1 cup arborio rice
2 tablespoons butter
2 tablespoons olive oil
1/2 onion, chopped
2 garlic cloves, minced
zest of 1 lemon
2 teaspoons lemon juice
4 cups vegetable broth
1 cup parmigiana cheese, grated
salt and pepper to taste
In a large frying pan heat butter and olive oil saute onions for a few minutes, then stir in garlic. Add rice and toast for 2-3 minutes, stirring. With the heat on low, slowly add a little of the broth at a time when liquid is almost gone add a little more. This process should take about 20-25 minutes. Stir in lemon zest and juice, then add cheese, salt and pepper. Serve immediately, serves 4.
You must have that mind reading thing going on again as I just made lemon risotto last night. It is so hard to resist since it was over 80 here yesterday. A perfect dish for warm weather when the lemons taste even better. Gorgeous!
ReplyDeleteHi Bridgett, In tune once again!!
ReplyDeleteWeather is right ~~
Thank you.
I have never made this risotto but I love cooking with lemons; thanks.
ReplyDeleteHello tasteofbeirut, Thank you for visiting! This was one of my creations, please enjoy one day!
ReplyDeleteAll the best, Chuck