
Background
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. Itβs a lovely, easy dish to make for Mothersβ day or Anniversaries.
Ingredients
- 2 Tbsp olive oil
- 1 small cube of butter
- 1 onion, chopped
- 350g risotto rice
- 250 ml white wine
- 750 ml hot vegetable soup
- 1 lemon grated zest and juice
- 50g grated Parmesan cheese
- Vegetables: 1 bunch of asparagus or green beans, green peas etc.
Instructions
- Heat the oil and butter in a heavy saucepan and sautΓ© 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.
Categories
- Meal Type: - Lunch - Main - Quick & Easy - Seasonal - Starter
- Cuisines: - Italian
- Occasions: - Anniversaries - Dinner Party - Easter - Mothers Day - Valentine's Day
- Ingredients: - Rice
- Health and Diet: - Egg Free - Gluten Free - Nut Free - Sugar Free - Vegetarian
- Skill Levels: - Moderate
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