Risotto al Limone
Learn how to make traditional Risotto al Limone. Our creamy Italian rice recipe features lemon, basil, white wine, parmesan cheese & butter.
Servings: 4
Calories: 505kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- Skillet
- Spatula or Wooden Spoon
Ingredients
- 2 tbsp Olive Oil
- 3 tbsp Butter
- 1 Small Spanish Onion
- 1/2 Celery Stalk finely chopped
- 300 g Risotto Rice
- 2 Lemons juice + zest
- 1 L Vegetable Stock
- 1/4 cup Dry White Wine
- 1 cup Parmesan Cheese grated
- Kosher Salt + Black Pepper
- 1/4 cup Basil Leaves
Instructions
- Heat the olive oil and half the butter in a nonstick pan. Add the onion and celery and saute over medium heat for a few minutes until softened.
- Add the risotto rice and stir with a wooden spoon until each grain is coated in oil and butter. Stir in the lemon juice and cook, stirring continuously, until the liquid is almost all absorbed.
- Add a few ladlefuls of warm stock, stirring until absorbed. Continue to do this for 15-20 minutes or until the rice is cooked al dente. Add white wine.
- Remove from the heat, beat in the remaining butter, grated parmesan, salt and pepper to taste and lemon zest.
- Serve with torn basil and sprinkling of parmesan cheese.
Nutrition
Calories: 505kcal | Carbohydrates: 64.3g | Protein: 14.3g | Fat: 21.7g | Saturated Fat: 10.2g | Cholesterol: 41mg | Sodium: 322mg | Potassium: 245mg | Fiber: 3.3g | Sugar: 2.8g | Calcium: 281mg | Iron: 4mg
