Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Creamy lemon risotto
 
 
4 ServingsPTM25 min

Creamy lemon risotto


Lemon risotto with mascarpone, white wine and onion.

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Clean the lemon, grate the yellow skin of the lemon and squeeze out the fruit. Chop the shallot very finely.
  2. Heat the oil in a pan with a thick bottom, fruit the shallot until it looks glassy.
  3. Spoon the risotto rice and stir until all rice grains are covered with a shiny layer. Heat the broth.
  4. 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.
  5. Only add a new scoop of broth if the previous scoop of broth is included.
  6. When all the broth has been absorbed stir the lemon zest, juice and mascarpone through the risotto. Season with salt and pepper.
  7. Let the risotto for you serve him for 5 min, so that the flavors retract well.


Nutrition

425Calories
Sodium34% DV825mg
Fat23% DV15g
Protein14% DV7g
Carbs20% DV60g
Fiber32% DV8g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407