Lemon Risotto, with Touch Of Italy
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g rice, risotto
- 800 g freshly cooked veetable stock (or water with powder)
- 100 g onion (s), finely chopped
- 150 g leek, prepared, cut
- 100 g lemon juice and a little rated zest
- 100 g butter
- 100 g cheese, rated (Gruyère or Parmesan)
- 100 g Prosecco, or dry white wine
- 4 g lemonrass, dried (better fresh)
- Lemon pepper
- possibly salt
- olive oil
Print Recipe
Pin Recipe Instructions
- Let the onions become translucent with a little olive oil. Add the risotto rice, stir, deglaze with the vegetable stock and top up. Add the sliced leek, the lemon juice with the grated zest and also the lemongrass. Simmer over a low heat for about 18 minutes and stir occasionally.
- Shortly before the end, add the butter (no spelling mistake, it must be that much) and the grated cheese. Finally, add the Prosecco and add some seasoning if necessary.
- Important:
- Add the prosecco at the end because of the taste.
- Danger:
- This recipe is very lemony. If you don`t like it that way, take a little less.
- Side dishes:
- Goes well with chicken breasts, pork fillet or schnitzel (only fried, without sauce), but also veal schnitzel and broccoli.
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