Lemon Risotto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s), finely diced
- 2 large cloves garlic, finely chopped
- 2 tablespoon olive oil
- 300 g risotto rice
- liter ⅛ white wine, drier
- 1 liter vegetable stock, approx., Piping hot
- 25 g butter
- 25 g parmesan, freshly rated
- 1 bunch parsley, smooth, finely chopped
- 0.5 ½ medium lemon (s), unsprayed, grated zest and juice
Print Recipe
Pin Recipe Instructions
- Briefly sweat the onion cubes in oil, add the garlic and rice and sweat through, stirring constantly. Deglaze with wine. Only when this has boiled over, pour in the hot broth ladle by ladle, stirring again and again. As soon as the rice is cooked (after approx. 25 minutes), it should still have a bite, stir in the lemon zest and juice, butter, parmesan and parsley and season the risotto with salt and pepper.
- Tastes very good with fried fish or poultry.
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