Creamy lemon risotto

Name: creamy lemon risotto
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 lemon; 1 shallot; 2 el traditional olive oil; 300 g risotto rice; 750 ml chicken broth from tablet; 100 ml dry white wine; 5 el mascarpone soft cream cheese

Lemon risotto with mascarpone, white wine and onion.

Ingredients

Directions

Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Chop the shallot very finely.
Heat the oil in a pan with a thick bottom, fruit the shallot until it looks glassy.
Spoon the risotto rice and stir until all rice grains are covered with a shiny layer. Heat the broth.
Pour the wine to the rice, stir the rice regularly until all the moisture is absorbed, now spoon for soup ladle add the stock in the pan.
Only add a new scoop of broth if the previous scoop of broth is included.
When all the broth has been absorbed stir the lemon zest, juice and mascarpone through the risotto. Season with salt and pepper.
Let the risotto for you serve him for 5 min, so that the flavors retract well.