LEMON-PARMESAN RISOTTO
There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
- In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
- Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
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! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay
Provided by Chef floWer
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
- Place the stock in a separate saucepan. Cover and bring to a slow simmer.
- Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
- 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).
- To serve, stir through the parmesan, extra butter, salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 643.5, Fat 19.5, SaturatedFat 8.9, Cholesterol 42.3, Sodium 736.2, Carbohydrate 94.1, Fiber 3.4, Sugar 6.6, Protein 20
LEMON PARMESAN RISOTTO BALLS
Steps:
- For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
- Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
- As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
- When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
- To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
LEMON PARMESAN RISOTTO BALLS
Saw these being made on foodnetwork.tv and they looked very interesting. Inactive cooling time is an hour.
Provided by Manami
Categories Short Grain Rice
Time 1h15m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- RISOTTO:.
- Heat the vegetable stock in a pot next to the risotto pot, keep ladle in it to use.
- Saute the onion in the olive oil until wilted, add the garlic and cook for another minute or so.
- Add in the Arborio rice and saute for a few minutes, making sure all the rice pieces are toasted slightly.
- Add in just enough stock to cover the rice and stir frequently.
- As the rice absorbs the stock add the remainder of the stock and let the risotto cook through.(16-20 minutes).
- If it is not tender add some hot water until the risotto is tender.
- When cooked through add in 1/2 of lemon juice, lemon zest, Parmesan, mozzarella and half-and-half and parsley leaves.
- Mix thoroughly.
- Taste to see if there is enough lemon juice, if not add the remaining amt. Also, check for seasonings; add salt and pepper to taste.
- Allow to cool for an hour or so.
- FRY THE BALLS:.
- Heat the oil to 375F in a large pot.
- Place the panko bread crumbs in a shallow dish.
- Using a small spoon or small ice cream scooper form the risotto into 1" balls and roll them in the bread crumbs.
- Set aside until complete.
- Place a few balls in the hot oil at a time.
- Cook the balls for 2-3 minutes.
- Drain them on paper towels.
- Sprinkle with Parmesan and serve.
- *Use with a marinara type sauce for dipping.
Nutrition Facts : Calories 156.3, Fat 4.7, SaturatedFat 2, Cholesterol 8.9, Sodium 223.8, Carbohydrate 22.4, Fiber 1.2, Sugar 1.5, Protein 5.7
LEMON RISOTTO
An easy Lemon Risotto recipe. Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
Categories Rice Side Sauté Parmesan Lemon White Wine Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course or 4 main-course servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
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- Add the minced shallots and garlic. Saute for about 3-4 minutes, stirring often. The shallots should be soft.
- Stir in the arborio rice. Let the rice heat and toast in the sauce pan for 3-4 minutes. Stir often while the rice is heated.
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