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Tina McKellar Musial
Savory lemon risotto
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Ingredients
Directions
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Cut some skins of lemon for garnish. Grate the rest of the peel and squeeze out the fruit.
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Heat the oil and fry the shallot in it. Add the rice and stir until the grains shine. Pour in the wine. Heat and stir until the moisture is absorbed.
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Spoon a soup ladle of broth to the rice and add the next spoon when the moisture is absorbed.
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Stir in lemon zest and juice with the cream cheese and let stand for 3 minutes before serving. Garnish with the lemon peels.
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Tasty with smoked salmon or veal.
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45 minMain dishgarlic, thyme, shii-takes, Red wine, oil, rib eye, shallots, butter or margarine, meat fond, (freshly ground) pepper, salt,ribeye in merlot -
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25 minMain dishtofu natural, traditional olive oil, onion, garlic, Red pepper, fresh ginger root, mild Indian curry paste, lentils in pot, flatbread, fresh coriander, unsalted cashew nuts, light soy sauce,lentil curry with tofu, coriander and cashew nuts
Nutrition
540Calories
Sodium0% DV0g
Fat40% DV26g
Protein18% DV9g
Carbs21% DV63g
Fiber0% DV0g
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