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Lemon Risotto Recipe

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This creamy risotto, with a hint of lemon, is especially good with seafood dishes.

Lemon Risotto Recipe (+)

Directions

In large saucepan over high heat, combine stock and 3 1/2 cups water, bring to boil, then reduce heat to low, simmer.
In another large saucepan, over medium heat, melt 2 tablespoons butter with olive oil.
Add shallot and sauté until translucent; 2-3 minutes.
Add the rice and stir until opaque; approximately 3 minutes.
Add 3/4 cup of the simmering stock, cook and stir into rice until most of the stock is absorbed. Keep doiong this until all but about a 1/2 cup of stock is left.
continually simmering rice until nearly tender and slightly firm in center and mixture is creamy; approximately 20-25 minutes.
Add lemon juice to the remaining 1/2 cup stock and add the mixture, little by little, to the rice along with 3 tablespoons butter, lemon zest and grated cheese; stirring constantly.
Taste for salt and add as needed.
If desired, stir in thyme.
Transfer to serving bowl. Garnish with more parmesan cheese, serve immediately.

Container: 2 large saucepans

Prep Time: 20 minutes

Cook Time: 25 minutes

Serving Size: cup

Servings: 6

Enter desired servings:

Ingredients

-		3 cups chicken stock or broth
-		5 tablespoons unsalted butter
-		3 tablespoons olive oil
-		1 shallot - minced
-		2 1/4 cups arborio rice
-		1/2 cup lemon juice - fresh
-		1/4 cup lemon zest - grated
-		3/4 cup parmesan cheese - fresh, grated. Plus more for garnish
-		2 tablespoons thyme - fresh (optional)
-		salt to taste

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