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Lemon risotto
Lemon risotto
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Zesty lemon risotto: a bright and flavorful dish that celebrates the citrusy goodness of lemons.
Ingredients:
  • 1.25L (5 cups) chicken style or vegetable liquid stock (see note)
  • 20g butter
  • 1 leek, pale section only, washed, thinly sliced
  • 1 garlic clove, finely chopped
  • 440g (2 cups) arborio rice
  • 125ml (1/2 cup) white wine
  • 2 lemons, rind shredded
  • 60ml (1/4 cup) fresh lemon juice
  • 30g (1/3 cup) finely grated parmesan
  • Shaved parmesan, to serve
Instructions:
  • Bring the stock to a boil in a saucepan and then simmer gently by reducing the heat.
  • In a large, heavy-based saucepan over medium heat, melt the butter with oil. Sauté the leek and garlic for 4 minutes until softened but not browned. Add the rice and stir for 2 minutes until translucent.
  • Pour in the wine and cook while stirring for 2 minutes until almost absorbed. Then, add a ladleful (about 125ml/1/2 cup) of the simmering stock and stir continuously with a wooden spoon until fully absorbed. Keep adding the stock gradually, stirring constantly, and allowing each ladleful to be absorbed before adding the next until the rice is al dente and the risotto is creamy, about 25-30 minutes.
  • Take the pot off the heat, mix in half of the lemon zest, then stir in the lemon juice and freshly grated parmesan. Season with a pinch of salt and a sprinkle of pepper.
  • Serve the risotto in individual dishes and garnish with shaved parmesan and the rest of the lemon rind.

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