Lemon Risotto
Everyone knows I’m obsessed with lemon. I put it into almost all of my baking, and now I put it into my cooking as well. This is my favorite recipe of all time, and it’s pretty easy to make. Enjoy!
- Total Time: 45 minutes
- Yield: 3-4 servings
Ingredients
- 2 tbsp butter or oil
- 1 large shallot, finely diced
- 2 cups arborio rice
- 1 cup white wine (any kind)
- 4 to 5 cups of water
- 1 ½ tsp salt
- 3 meyer lemons, juice and zest (if you are not using meyer lemons, use 4 regular lemons for juice and 3 for zest)
- ¾ cup of shaved parmesan (more, if you like things extra cheesy like I do)
Instructions
- In a large saucepan, heat the butter or oil over medium heat.
- Add the shallots and saute until tender, about 5 minutes.
- Add the rice and saute for about 5 minutes, using a wooden spoon to stir often.
- Add wine and reduce heat to medium low. Stir until fully absorbed, about 5 minutes.
- Add one cup of water at a time, only adding the next cup once the first has been completely absorbed. Repeat this until you’ve used 4 to 5 cups. This should take about 15 to 20 minutes.
- Add the salt, zest, and juice. Stir for one minute and then remove from heat.
- Add the parmesan and mix well.
- Serve immediately.
Find it online: https://doubleshotcreative.com/createwithdsc/lemon-risotto/