Filter
Reset
Sort ByRelevance
Chane
Creamy lemon risotto
Lemon risotto with mascarpone, white wine and onion.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
25 minMain dishturkey fillet, chorizo sausage, yellow bell pepper, olive oil, dried chili peppers, green (garlic) olives,Spanish turkey jacket
-
25 minMain disholive oil, peanut oil, skimmed bovine rag, orange, garlic, onion, winter carrot, celery, laurel leaf, flat leaf parsley, tomato paste, flour, Red wine, Meat bouillon, meat fond, crumbly potato,beef from the oven with baked potato
-
80 minMain dishsticking potato, garlic, Red pepper, ground cumin, chicken breast, onion, fresh green beans, self-raising flour, tap water, sunflower oil, chicken broth tablet, curry powder, tomato paste,roti with curry chicken and green beans
-
30 minMain dishoven frites, garlic, beef tartar, Red onion, tomatoes, mixed iceberg lettuce, salad dressing yogurt,tartar with red onion pieces
Nutrition
425Calories
Sodium34% DV825mg
Fat23% DV15g
Protein14% DV7g
Carbs20% DV60g
Fiber32% DV8g
Loved it