Lemon Risotto on Soft Cheese
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon butter
- 1 onion (s), finely chopped
- 300 g risotto
- 2 ½ dl white wine
- 1 liter chicken broth
- 1 tablespoon butter
- 1 lemon (s), zest and juice
- salt
- pepper
- 100 g cheese, soft cheese, e.. Brie, thinly sliced
Print Recipe
Pin Recipe Instructions
- Sauté the onions in hot butter, add the rice and let it become translucent while stirring.
- Deglaze with the wine and let it boil down almost completely. Then gradually add the broth, stirring frequently, the rice should always be just covered with liquid. After 15-20 minutes, the rice should be creamy and still al dente. Remove the pan from the stove.
- In the meantime, mix the second butter with the zest of the lemon and 2 tablespoons of lemon juice well, season with salt and pepper and stir into the risotto.
- Spread the cheese slices on preheated plates and serve the risotto on top.
- My party fillets on apricots, for example, go well with this.
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