RISOTTO WITH PARMESAN AND LEMON
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
LEMONY RISOTTO WITH FRESH HERBS & GARLIC
Creamy lemon risotto with fresh herbs and garlic! All the flavor of classic risotto, made vegan & gluten-free. Just 10 ingredients required!
Provided by Minimalist Baker
Categories Side
Time 45m
Number Of Ingredients 13
Steps:
- BROTH: In a medium saucepan, combine water, coconut milk and turmeric (if using). Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low to keep the mixture warm. Add thyme sprigs to infuse the broth with herby goodness!
- RISOTTO: Heat a large rimmed skillet over medium heat. Add vegan butter (or olive oil) and shallot, and cook, stirring occasionally, until somewhat translucent - about 3-5 minutes. Add the garlic and lemon zest and sauté for 1 minute until fragrant.
- Reduce heat to medium-low and add the arborio rice and salt and cook for 1 minute, stirring to coat. Add dry white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.
- Using a ladle or measuring cup, add warmed broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.
- Continue to add broth, stirring to incorporate, until the rice is al dente - cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).
- Once the rice is cooked, stir in the lemon juice and fresh herbs. Taste and adjust as needed, adding more salt for balance, lemon juice for brightness, or herbs for freshness and flavor.
- To serve, divide risotto between serving bowls and garnish with extra herbs and lemon zest (optional). Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.
Nutrition Facts : ServingSize 1 serving, Calories 300 kcal, Carbohydrate 42.5 g, Protein 4.5 g, Fat 11.7 g, SaturatedFat 9.4 g, Sodium 327 mg, Fiber 2.4 g, Sugar 2.3 g
LEMON RISOTTO
Make and share this Lemon Risotto recipe from Food.com.
Provided by Just Call Me Martha
Categories Short Grain Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onion in butter until soft.
- Stir in lemon zest.
- Add rice to onion mixture.
- Stir well to coat all grains of rice.
- Adjust heat to low-medium.
- Add 1/2 cup of broth plus 2 Tbsp lemon juice.
- Broth should simmer, reduce and thicken.
- Add another 1/2 cup of broth.
- Stir until absorbed.
- Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
- If necessary, add more water.
- When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
- Season with salt, pepper and the remainder of lemon juice.
- Serve with grated parmesan on top.
LEMON RISOTTO
This lemon risotto recipe makes the most of the citrus's bright flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
Steps:
- Heat stock in a medium saucepan, and keep warm over low heat.
- Heat 4 tablespoons of butter in a medium straight-sided saute pan over low heat. Add leeks, and cook, covered, until translucent, about 6 minutes. Add rice, and raise heat to medium-high, stirring often for 3 minutes.
- Add about 1/2 cup hot stock, or just barely enough to cover rice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding 1/2 cup stock at a time, for 15 to 20 minutes. At this point the rice should be tender but still a bit firm to the bite. Stir in lemon juice. Season well with salt and pepper. Add chives, and stir in the remaining 2 tablespoons butter until it melts. Serve hot, sprinkled with Parmesan and lemon zest.
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.
More about "risotto in a lemon cup recipes"
NO-STIR CREAMY LEMON & HERB BAKED RISOTTO
From recipetineats.com
4.9/5 (83)Category SidesCuisine Italian, WesternCalories 406 per serving
- Heat stock: Heat up the chicken stock until just before boiling using whatever method suits - stove or microwave.
- Pour everything into casserole dish: Pour the stock into a small casserole pot ~24cm/10" wide. Then add all the remaining Risotto ingredients - rice, butter, onion, garlic, pepper.
- Bake 35 minutes: Cover with lid or foil, bake 35 minutes or until rice is just cooked - tender but not mushy. The risotto will still look liquidy - that's what you want to ensure risotto is creamy at the end!
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