Risotto al Limone
A creamy and refreshing Italian dish, Lemon Risotto is perfect for a light yet satisfying meal.
Ingredients
- 1 cup Arborio rice
- 1 small onion finely chopped
- 3 tbsp olive oil
- 1/2 cup dry white wine optional
- 4 cups vegetable stock kept warm
- Juice and zest of 1 large lemon
- 1/2 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt and black pepper to taste
- Fresh parsley or thyme optional, for garnish
Instructions
- Heat olive oil in a large pan over medium heat. Sauté the onion until soft and translucent, about 3-4 minutes.
- Add the Arborio rice and stir for 2 minutes to coat the grains in oil.
- Pour in the white wine (if using) and stir until it’s mostly absorbed.
- Add warm vegetable stock, one ladle at a time, stirring frequently. Wait for each ladleful to be absorbed before adding the next. Continue until the rice is creamy and al dente, about 18-20 minutes.
- Stir in the lemon juice, lemon zest, butter, and Parmesan cheese. Season with salt and black pepper to taste.
- Serve immediately, garnished with fresh parsley or thyme if desired.
NUTRITION FACTS (Per Serving)
Calories: 330 kcal
Carbohydrates: 45 g
Fat: 11 g
Protein: 8 g