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
-
35 minMain dishoil, chicken chop with marsala marinade, basmati rice, onion, mild curry paste, Spinach, coconut milk, all-in-one,marsala chicken with coconut spinach
-
17 minMain dishunsalted butter, wheat flour, semi-skimmed milk, dried nutmeg, salt, mini-peg tradizionali, sliced leek, smoked ham, broccoli list, grated old Gouda cheese 48,mac 'n' cheese with ham and leek
-
30 minMain dishWhite asparagus, green asparagus, butter, shallot, garlic, risotto rice, Pecorino Romano,asparagus risotto with pecorino
-
15 minMain dishchorizo sausage, zucchini, tuscan stir-fry vegetables, Italian spices, chickpea,chickpea stew with zucchini
Nutrition
425Calories
Sodium34% DV825mg
Fat23% DV15g
Protein14% DV7g
Carbs20% DV60g
Fiber32% DV8g
Loved it