Lemon Risotto

🛒 Ingredients

• Arborio rice 70 g · 245 kcal
• Vegetable broth 300 g · 15 kcal
• Shallot 20 g · 8 kcal
• Garlic clove 2 g · 3 kcal
• Dry white wine 30 g · 24 kcal
• Lemon 30 g · 9 kcal
• Parmesan cheese 15 g · 65 kcal
• Unsalted butter 8 g · 54 kcal
• Olive oil 4 g · 33 kcal

👨‍🍳 Instructions

1. Gently warm the vegetable broth in a saucepan and keep it at a bare simmer; do not boil.
2. In a separate large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat, then add the finely chopped shallots and sauté until softened and translucent, about 3-5 minutes.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Stir in the Arborio rice, ensuring every grain is coated with the oil and aromatics, and toast for 1-2 minutes until the edges of the grains become translucent.
5. Pour in the white wine and stir continuously until it has completely evaporated, scraping any bits from the bottom of the pot.
6. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently until most of the liquid has been absorbed before adding the next ladleful. Continue this process for 20-25 minutes.
7. The rice should be al dente – tender but still with a slight bite in the center.
8. Once the risotto has reached the desired consistency, remove it from the heat. Stir in the lemon zest, lemon juice, grated Parmesan cheese, and butter.
9. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional lemon zest or fresh parsley if desired.