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Nutrition Facts
Serving Size 1 (484g) Recipe makes 4 servings
Calories 644
Calories from Fat 175		(27%)
Amount Per Serving		%DV
	Total Fat 19.5g	30%
	Saturated Fat 8.9g	44%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 722mg		30%
Potassium 482mg		13%
Total Carbohydrate 94.3g		31%
	Dietary Fiber 3.3g	13%
	Sugars 6.6g
Protein 20.0g		39%
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February 2008 #1

Missy Wombat

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Lemon and Parmesan Risotto

Recipe #185439 | 40 min | 5 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Chef floWer
Sep 8, 2006

We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay

SERVES 4 (change servings and units)

Ingredients

20 g butter
1 tablespoon olive oil
1 onion, chopped
5 1/2 cups chicken stock or vegetable stock
2 cups arborio rice (or other risotto rice)
3 teaspoons lemon rind, finely grated
1/2 cup parmesan cheese, finely grated
20 g butter, extra
sea salt
cracked black pepper

Directions

1
Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
2
Place the stock in a separate saucepan. Cover and bring to a slow simmer.
3
Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
4
Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
5
To serve, stir through the parmesan, extra butter, salt and pepper.
6
Serve immediately.

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Featured Reviews for This Recipe

From: *Parsley*

On Jul 9, 2008

Great risotto! It's no more difficult than most other risottos, but the hint of lemon and parmesan makes it taste more special. Thanx for a new risotto recipe to enjoy!

1 person found this review helpful

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From: Japan bound

On Jun 30, 2008

The recipe turned out nicely, but I don't think I care for Risotto- its too much work and not that different from regular rice. Thanks for sharing. I tried it for ZWT 4 Flying Duchess'

1 person found this review helpful

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From: bigbadbrenda

On Jun 22, 2008

Easy to make and this was my first time making a Risotto. I will make it again and it tasted very good. I also made just enough for 2 of us 1 1/2 c rice .Thank you for posting. Made for the Chic Chefs ZWT4

0 people found this review helpful

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From: Annacia

On Mar 25, 2008

Marvelous risotto and a perfect accompanyment to Chicken With Shitakes and Artichokes. I added lemon juice instead of zest and skipped the pepper. It's a classic risotto and just couldn't be any better with it creamy lemony goodness.

2 people found this review helpful

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