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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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30 minMain dishtiger prawns, onions, stir-fry oil, sambal oelek, ground laos, Chinese stir fry mix, mie, ketjapmarinademanis,stir-fry with prawns -
40 minMain dishgreen parikas, tomato, olive oil, serrano raw ham, large onion, garlic, thyme leaves, egg, leaf parsley, butter,summer vegetables with scrambled eggs -
35 minMain dishonions, garlic, traditional olive oil, risotto rice, White wine, vegan broth, cherry tomatoes on the branch, shiitake, fresh basil,vegan risotto with shiitake and tomatoes -
30 minSide dishturkey fillet, lime, dry white wine, fresh ginger, garlic, coriander, lemon zest, olive oil,turkey skewers
Nutrition
540Calories
Sodium0% DV0g
Fat40% DV26g
Protein18% DV9g
Carbs21% DV63g
Fiber0% DV0g
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