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Lemon And Parmesan Risotto

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Ingredients

Adjust Servings:
20 g butter
1 tablespoon olive oil
1 onion, chopped
5 1/2 cups chicken stock or 5 1/2 cups 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

Nutritional information

643.5
Calories
175 g
Calories From Fat
19.5 g
Total Fat
8.9 g
Saturated Fat
42.3 mg
Cholesterol
736.2 mg
Sodium
94.1 g
Carbs
3.4 g
Dietary Fiber
6.6 g
Sugars
20 g
Protein
485 g
Serving Size

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Lemon And Parmesan Risotto

Features:
    Cuisine:

    Delicious! I reduced the rice to 1 1/2 cup, and the broth to 4 cups and added the juice of a lemon just prior to the first cup of broth. Served alongside broccoli with lemon butter sauce, and grilled Swordfish. Will definitely make again!

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Lemon and Parmesan Risotto,We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! use chicken stock from a carton. The recipe comes from a book called ‘Modern Classics’ Book 1 by Donna Hay,Delicious! I reduced the rice to 1 1/2 cup, and the broth to 4 cups and added the juice of a lemon just prior to the first cup of broth. Served alongside broccoli with lemon butter sauce, and grilled Swordfish. Will definitely make again!,The proportions are correct but I don’t think you have a proper risotto without adding white wine. I bought a 1 L of chicken stock (4 cups) and put it in a pot to simmer. I added it all in 1 cup at a time and then added 1.5 – 2 cups of white wine until it was al dente. The smell was absolutely amazing and the flavour divine!


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    Steps

    1
    Done

    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
    Done

    Place the Stock in a Separate Saucepan. Cover and Bring to a Slow Simmer.

    3
    Done

    Add the Rice and Lemon Rind to the Onion Mixture, Stirring Over Medium Heat For 2 Minutes or Until the Rice Is Translucent.

    4
    Done

    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
    Done

    to Serve, Stir Through the Parmesan, Extra Butter, Salt and Pepper.

    6
    Done

    Serve Immediately.

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    Kinsley Reed

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