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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 small cube of butter
  • 1 onion chopped
  • 350 g risotto rice
  • 250 ml white wine
  • 750 ml hot vegetable soup
  • 1 lemon grated zest and juice
  • 50 g grated Parmesan cheese
  • Vegetables: 1 bunch of asparagus or green beans green peas etc.

Method
 

  1. Heat the oil and butter in a heavy saucepan and sauté the onions, at low temperature, until translucent.
  2. Add the rice stir over medium temperature for 1-2 minutes. Pour over the wine and stir until the wine has absorbed.
  3. Add the vegetable stock to the rice , ladle by ladle after the liquid has absorbed, while continuously stirring.
  4. After 15-20 minutes taste the rice. It is good when the rice al dente.
  5. Meanwhile, steam your chosen vegetables in a steamer and immediately transfer them to cold water.
  6. 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.
  7. Serve warm, pronto.