Risotto is a classic Italian dish, and it is often thought of as being difficult or high maintenance to make at home and this does not have to be true!
While it is not a dish you can put into a pot and forget about it, its not complicated and if you follow these few steps you can have within 20 minutes and fabulously creamy lemon risotto.
I am using some classic ingredients and you can serve it on its own or as a side dish combined lobster, scallops, shrimps or whatever you like.
Creamy Lemon Risotto
While it is not a dish you can put into a pot and forget about it, its not complicated and if you follow these few steps you can have within 20 minutes and fabulously creamy lemon risotto.
Equipment
- 1 saucepan
Ingredients
- 1 onion finely diced
- 2 gloves of garlic finely diced
- 200 g risotto rice
- 700 ml vegetable stock
- 4 tablespoons butter
- 4 tablespoons mascarpone
- 1 teaspoon fresh lemon zest
- 1 pinch of salt and pepper
- fresh parsley finely chopped
Instructions
- Place in a saucepan, 2 tablespoons of olive oil using medium heat.
- Add the finely diced onions and cook them for about 3 minutes.
- Once the onions begin to soften, add the garlic and cook for another minute.
- Next, add the rice intothe skillet and stir to combine with the softened shallots and garlic. Cook therice for about 1 minute
- Add ¼ of the vegetable stock into the pot and stir to combine.
- Once all the stock has been absorbed, add more stock, and repeat the process. You can add more stock when there is any more liquid on the surface.
- Add the stock slowly over time and continue stirring consistently. This proces will take about 20 minutes.
- As soon as the risotto is done, remove it from the stove.
- Add the butter, mascarpone, lemon juice, lemon zest and a pinch of salt and pepper.
- Garnish with more olive oil and fresh parsley.
Notes
Your notes:
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