An easy, creamy, and fragrant main course, the lemon risotto is delicious and is made with ingredients we easily have at home. You just need an organic lemon, rice, vegetable broth, butter, and parmesan, and lunch or dinner is served. You can also decide to flavor it with rosemary for an even more intense aroma. If you love risottos, you should try this or the tomato risotto.
Let’s get to work and prepare the lemon risotto together.
OTHER RISOTTOS
- Difficulty: Easy
- Cost: Affordable
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing lemon risotto
- 1 3/4 cups Carnaroli rice
- 4 1/4 cups vegetable broth
- 1 organic lemon with edible peel
- 3 tbsp butter
- 1/4 cup grated parmesan
- 1 tbsp chopped parsley
Tools for preparing lemon risotto
- Saucepan
Steps for preparing lemon risotto
First, toast the rice in a saucepan without adding any fats. Deglaze with the filtered organic lemon juice.
Add the hot vegetable broth little by little, not adding the next dose until the previous broth has been absorbed. Bring almost to cooking while stirring often.
When the rice is almost cooked, remove the saucepan from the heat. Add the cold butter, parmesan, grated organic lemon peel, and mix. Let it rest for a few minutes, finish with the chopped parsley, and after a good stir, serve at the table.
Storage
It loses its creaminess, but you can store the rice in the fridge; it will be a great fried rice.
