Lemon risotto
Lemon Risotto is one of the popular Summer dishes in Southern Italy, as almost everyone has lemons growing in their garden! This zesty risotto can be a great complement to spring and summer meals and can be combined with lots of seasonal vegetables. I added asparagus. It’s a lovely, easy dish to make for Mothers’ day or Anniversaries.
Ingredients
Method
- Heat the oil and butter in a heavy saucepan and sauté the onions, at low temperature, until translucent.
- Add the rice stir over medium temperature for 1-2 minutes. Pour over the wine and stir until the wine has absorbed.
- Add the vegetable stock to the rice , ladle by ladle after the liquid has absorbed, while continuously stirring.
- After 15-20 minutes taste the rice. It is good when the rice al dente.
- Meanwhile, steam your chosen vegetables in a steamer and immediately transfer them to cold water.
- When the rice is done, stir in the lemon zest and juice, then the grated Parmesan and finally the steamed vegetables. Allow to rest for 5 minutes under cover.
- Serve warm, pronto.