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 ΒΌ 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
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