Lemon and Pecorino Risotto, a creamy, fragrant, and surprisingly easy first course to prepare.
Perfect for when you want something different from the usual, but without complicating your life. The aroma of lemon perfectly matches the saltiness of Pecorino Romano, offering a fresh and enveloping flavor balance.
This recipe is ideal for those who love simple yet characterful dishes. It is prepared with a few ingredients, but it is precisely in their quality that the secret to success lies: good Carnaroli rice, well-aged Pecorino Romano, organic lemon, homemade vegetable broth (or a good ready-made one), and a handful of freshly ground black pepper to finish it off.
The result is a risotto with a creamy texture and a bold taste, perfect for both a quick lunch and an elegant dinner.
If you love fragrant first courses, this lemon and Pecorino risotto will win you over at the first bite. And if you like to experiment, you can easily personalize it: try adding an aromatic herb like thyme or some candied lemon zest for a more gourmet touch.
At the end of the recipe, in the FAQ section, I have answered some questions related to this preparation. If you have any other doubts or curiosities, write a comment or use the appropriate contact form at the end of the page.
Other original and tasty risotto recipes you might like:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 530.48 (Kcal)
- Carbohydrates 82.24 (g) of which sugars 1.49 (g)
- Proteins 12.03 (g)
- Fat 13.49 (g) of which saturated 7.88 (g)of which unsaturated 2.61 (g)
- Fibers 1.51 (g)
- Sodium 1,678.93 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon and Pecorino Risotto
- 14 oz Carnaroli rice
- 2.8 oz Pecorino Romano
- 1 lemon (zest and juice)
- 1/2 cup white wine
- 2 tbsp butter
- to taste black pepper
- 3 1/3 cups vegetable broth
Tools
- Kitchen Scale
- Casserole
- Small Pot
- Ladles
- Lemon Squeezer
- Lemon Grater
Recipe for Lemon and Pecorino Risotto
Begin preparing the lemon and Pecorino risotto by heating a casserole on the stove.
Add the rice and toast it without oil for a couple of minutes or until you can no longer hold the grains between your fingers.
Deglaze the toasted rice with half a glass of white wine and the juice of one lemon.
Stir with a wooden spoon and let the liquids evaporate.
Cover the rice with boiling broth (vegetable or meat) and let it cook for approximately 15 minutes (depends on the type and brand of rice).
Stir the risotto from time to time, adding more broth as needed.
Turn off the stove and cream the risotto. Put the butter, grated Pecorino Romano, lemon zest, and black pepper into the pot.
Carefully mix until the butter is completely melted and all the ingredients are well combined.
Transfer the lemon and Pecorino risotto onto plates and garnish with more grated lemon zest.
Lemon and Pecorino Risotto
Check this section to clarify your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
With the lemon, I’ve also prepared Lemon and Ricotta Pasta.
FAQ (Frequently Asked Questions)
What wine to use for deglazing the risotto?
A dry and fragrant white wine is perfect: for example, a Pinot Grigio, Vermentino, or Sauvignon. Avoid sweet or too full-bodied wines.
Is the lemon and Pecorino risotto suitable for vegetarians?
Yes, this recipe is vegetarian, provided the Pecorino is free of animal rennet.
Can I add other ingredients?
Of course! Lemon and Pecorino risotto pairs well with sautéed zucchini, asparagus, shrimp, or even a touch of fresh mint for a summer variant.
Collection of original and delicious risottos
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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