Risotto al Limone (Lemon Risotto)
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Ingredients
- 320 g arborio risotto rice
- 1 onion, finely chopped
- 100 ml white wine
- 1000 ml vegetable stock
- 2 lemon, zest and juice
- 30 g butter
- 60 g parmesan, grated
Nutrition (per serving)
- Calories
- 452 kcal
- Protein
- 12.8 g
- Carbohydrate
- 69 g
- of which sugars
- 4.5 g
- Fat
- 11.6 g
- of which saturates
- 6.9 g
- Fibre
- 4 g
- Salt
- 2.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and soften the onion for 6 minutes.
- 2
Stir in the rice and cook for 1 minute, then pour in the white wine and let it bubble for 1 minute.
- 3
Add the stock a ladleful at a time, stirring often and letting each addition absorb before adding the next, for about 18-20 minutes until the rice is tender but still has a little bite.
- 4
Stir in the lemon zest and juice and the parmesan.
- 5
Season with black pepper and serve straight away.
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