Photo: Ernest Porzi
Lemon Risotto
11 ingredients
Serves 6.
openrecipes
This creamy risotto is especially good served with fish, such as our shrimp, scallops and stuffed squid (see related recipe at left). Be sure to add the lemon zest to the risotto at the end so its flavor will be fresh and bright; its volatile oils will quickly dissipate if warmed too long.
Estimated Nutrition (whole recipe, rough)
761
Calories
44g
Protein
38g
Fat
59g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Chervil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups vegetable stock or reduced-sodium chicken broth
- 5 Tbs. unsalted butter
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. minced shallots
- 2 1/4 cups Arborio rice
- 1/2 cup fresh lemon juice
- 1/4 cup coarsely grated lemon zest
- 3/4 cup freshly grated Parmigiano-Reggiano
- cheese, plus shaved cheese for garnish
- Salt, to taste
- 1/4 cup minced fresh chervil (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes