Lemon risotto

Recipes / Fish

Its hard to imagine a world without lemons - nothing to squeeze onto fresh fish, no zesty lemon tarts, no lemonade! This lemon risotto is fresh and delicious!

Recipe «Lemon risotto» presented in category Recipes / Fish, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1.25L Massel chicken style or vegetable liquid stock, 20g butter, 1 tbsp olive oil, 1 leek, pale section only, washed, thinly sliced, 1 garlic clove, finely chopped , 440g arborio rice, 125ml white wine, 2 lemons, rind shredded , 60ml fresh lemon juice, 30g finely grated parmesan, Shaved parmesan, to serve.

Ingredients:

  • 1.25L Massel chicken style or vegetable liquid stock 
  • 20g butter 
  • 1 tbsp olive oil 
  • 1 leek, pale section only, washed, thinly sliced 
  • 1 garlic clove, finely chopped 
  • 440g arborio rice 
  • 125ml white wine 
  • 2 lemons, rind shredded 
  • 60ml fresh lemon juice 
  • 30g finely grated parmesan 
  • Shaved parmesan, to serve 

Instructions

  1. Bring stock to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
  2. Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the leek and garlic, and cook, stirring often, for 4 minutes or until soft but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy.
  3. Add the wine and cook, stirring, for 2 minutes or until almost absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock and stir constantly with a wooden spoon until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 25-30 minutes or until rice is tender yet firm to the bite and the risotto is creamy.
  4. Remove from heat. Add half the lemon rind. Stir in the lemon juice and grated parmesan. Season with salt and pepper.
  5. Divide the risotto among serving dishes. Top with shaved parmesan and the remaining lemon rind to serve.