Filter
Reset
Sort ByRelevance
Tina McKellar Musial
Savory lemon risotto
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut some skins of lemon for garnish. Grate the rest of the peel and squeeze out the fruit.
-
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.
-
Spoon a soup ladle of broth to the rice and add the next spoon when the moisture is absorbed.
-
Stir in lemon zest and juice with the cream cheese and let stand for 3 minutes before serving. Garnish with the lemon peels.
-
Tasty with smoked salmon or veal.
-
15 minMain dishzucchini, traditional olive oil, pesto arrabbiata, cooking cream, semi-sundried tomatoes, chilled mezzelune ricotta spinach, wokzal strips of pepper and salt,mezzelune with dried tomato and salmon -
15 minMain dish(olive oil, Provencal spiced beef strips, mashed potatoes à la minute, spinach (frozen), ground old cheese,spinach preserves with provençal beef strips -
25 minMain dishbasmati rice, onions, garlic, (peanut) oil, smoked paprika, paprika mix, beef strips, basic vegetable sauce paprika, hot water, celery,fast pepper stew with beef strips and rice -
25 minMain dishsalmon fillets, lemon juice, raw ham, sunflower oil, baby potatoes, fennel bulb, butter lettuce, vinaigrette the dyon,salmon from the oven with fennel salad
Nutrition
540Calories
Sodium0% DV0g
Fat40% DV26g
Protein18% DV9g
Carbs21% DV63g
Fiber0% DV0g
Loved it