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Creamy lemon risotto
Lemon risotto with mascarpone, white wine and onion.
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Ingredients
Directions
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Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Chop the shallot very finely.
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Heat the oil in a pan with a thick bottom, fruit the shallot until it looks glassy.
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Spoon the risotto rice and stir until all rice grains are covered with a shiny layer. Heat the broth.
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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.
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Only add a new scoop of broth if the previous scoop of broth is included.
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When all the broth has been absorbed stir the lemon zest, juice and mascarpone through the risotto. Season with salt and pepper.
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Let the risotto for you serve him for 5 min, so that the flavors retract well.
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Nutrition
425Calories
Sodium34% DV825mg
Fat23% DV15g
Protein14% DV7g
Carbs20% DV60g
Fiber32% DV8g
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