Lemon Risotto

Name: Lemon Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 1 rib celery; 1 egg yolk; 4 Tbsps heavy cream; 1 unwaxed lemon, zested and juiced; 1 Tbsp olive oil; 4 Tbsps grated Parmesan, plus more, for garnish; 2 servings Good grating black pepper, preferably white; 1 small Needles from fresh rosemary, finely chopped; 2 shallots; 59 milliliters unsalted butter; 946 milliliters Approximately vegetable stock; 2 servings Maldon or other sea salt, to taste; 315 milliliters risotto rice, preferably Arborio or Vialone Nano

Lemon Risotto might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and primal recipe has 483 calories, 7g of protein, and 46g of fat per serving. This recipe serves 2. A mixture of butter, parmesan, heavy cream, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 40 minutes. If you like this recipe, you might also like recipes such as Lemon Risotto, Pean And Lemon Risotto, and Risotto in a Lemon Cup.

Instructions

Put the shallots and celery into a mini food processor and blitz until they are finely chopped.

Ingredients you will need

Shallot

Celery

Equipment you will use

Food Processor

Heat half the butter, the oil and the shallot and celery mixture in a wide saucepan, and cook to soften the mixture for about 5 minutes, making sure it doesn't stick.

Ingredients you will need

Shallot

Butter

Celery

Cooking Oil

Equipment you will use

Sauce Pan

Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at the simmering point.

Ingredients you will need

Butter

Stock

Rice

Cooking Oil

Equipment you will use

Sauce Pan

Put a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.

Ingredients you will need

Stock

Water

Rice

Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, Parmesan, cream and pepper.

Ingredients you will need

Lemon Juice

Lemon Zest

Egg Yolk

Parmesan

Rosemary

Pepper

Cream

Equipment you will use

Bowl

When the risotto is ready - when the rice is no longer chalky, but still has some bite - take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt, to taste.

Ingredients you will need

Butter

Rice

Salt