Risotto in a Lemon Cup

Name: Risotto in a Lemon Cup
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 200 grams Arborio rice; 1 teaspoons freshly ground black pepper; 2 Tbsps butter, plus 1 tablespoon; 120 milliliters dry white wine; 1 teaspoons kosher salt; 1 a lemon, zested amd juiced; 6 lemons, for serving; 472 milliliters low-sodium chicken broth; 2 Tbsps mascarpone cheese; 2 Tbsps grated Parmesan, plus 2 tablespoons; 1 large shallot, diced

Risotto in a Lemon Cup requires approximately 40 minutes from start to finish. One portion of this dish contains roughly 8g of protein, 8g of fat, and a total of 365 calories. For $1.43 per serving, you get a hor d'oeuvre that serves 6. It is a reasonably priced recipe for fans of Mediterranean food. A mixture of butter, lemon zest, shallot, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet.

Instructions

In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the shallot and saute until tender but not brown, about 3 minutes.

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Shallot

Add the rice and stir to coat with the butter.

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Butter

Rice

Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.

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Wine

Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.

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Broth

Rice

Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

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Mascarpone

Salt And Pepper

Lemon Zest

Parmesan

Butter

Juice

To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a grapefruit spoon scoop out the flesh of the lemon and discard. Fill each lemon with about 1/2 cup of risotto.

Ingredients you will need

Grapefruit