Lemon Risotto


Lemon Risotto
Lemon Risotto This tangy dish goes great with any type of seafood. Add extra lemon if you want to pucker!
Recipe type: side
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon of butter
  • ½ cup sweet onions
  • 1 tablespoon chopped garlic
  • 2 cup Arborio rice (so you can have left over’s for risotto cakes)
  • 1 cup white wine
  • 4 cups chicken stock
  • 2 lemons with 1 used for the juice and zest
  • 2 tablespoons thyme leaves removed from stems
  • Salt and freshly ground black pepper
  1. Directions
  2. In a large skillet, heat the olive oil over medium to medium-high heat. Add the onions and saute to soften 3 minutes. Add the garlic and cook till fragrant, about 1 minute. Stir in the rice and add the zest of 1 lemon. Heat the rice for 2 to 3 minutes, then add the wine and cook until thickened.
  3. Add 1 cup at a time of the broth, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop.
  4. When rice is cooked to al dente, stir in the thyme, lemon sections, juice of 1 lemon. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.