Lemon Risotto
It’s because I love things like risotto that I haven’t seen my high school weight since, well, high school. But if weighing 115 pounds means I never get to enjoy this risotto, sorry hips, thighs and belly – this risotto wins.
With copious amounts of creamy carbs and cheese, few things are more comforting than this dish. But as much as I loved to eat it, I never cared to try it at home because let’s face it, who wants to stand around babysitting a pot for 40 minutes of constant stirring. And these days the only thing that can get a straight 40 minutes of my attention are two of my not-so-guilty TV pleasures – Teen Mom and The Real Housewives. When I recently came across a risotto recipe featuring lemon (on a day when it was cloudy and cold and gross outside), I decided this was just the thing to help brighten up my day and help me conquer the winter blues.
The only “skill” required to make this recipe is patience. Don’t give up on it. Have faith and make sure you use arborio rice.
Arborio rice is a bit pricier than most other kinds of rice but it’s high starch content, which gets released during stirring, is the key to developing a creamy and velvety texture in risotto. It’s not going to look like much at first but keep adding broth and stirring, adding broth and stirring and before you know it, voila – risotto is born.
Make yourself a bowl and then eat while watching an episode of Teen Mom – I swear – these girls never cease to amaze me.
Lemon Risotto
Ingredients:
6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peelDirections:
Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low and 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 for 1 minute to coat with the oil/shallot mixture. Add wine and continue to stir until wine hasevaporated, about 30 seconds.
Add 1 1/2 cups hot broth and simmer until broth has been absorbed by the rice, 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 lemon juice and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
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Rosa — March 16, 2011 @ 2:29 am
Beautiful! Very spring-like.
Cheers,
Rosa
Katrina — March 16, 2011 @ 7:29 am
Risotto is so tasty. I love the creamy texture is gives, and this lemon idea is awesome!
Jeanine — March 16, 2011 @ 8:09 am
This sounds so great! I’ve never tried making risotto. I’ve always wanted to, but I guess I just haven’t had the patience. This sounds like a great recipe to try though, loving things with lemon right now.
Spike — March 16, 2011 @ 9:44 am
haha- teen mom is a little scary! But the risotto looks absolutely perfect.
A Bowl Of Mush — March 16, 2011 @ 11:28 am
I love lemon risotto! This looks perfectly creamy.
Jaime — March 16, 2011 @ 1:15 pm
I love risotto. well done!
Jessica of My Baking Heart — March 16, 2011 @ 1:34 pm
So yummy. I love, love, love risotto and this version sounds fabulous, Eliana! I’m a sucker for those housewives, too.
Amy — March 16, 2011 @ 1:38 pm
Sugar, butter, and cream (particularly in pie and cookies) are the reasons I will never be my high school weight again. Oh, and those two little pop tarts I gave birth too. Little stinkers. The very first Very Culinary video done was on how to make risotto. It’s terrible. (The video, not the risotto.) Lemon. Risotto. *swoon*
Jackie — March 16, 2011 @ 1:55 pm
Eliana!!
You’ve outdone yrself!!! This risotto looks to die for!
Lisa @ The Cooking Bride — March 16, 2011 @ 5:38 pm
Oh, I would agree with you. Sure, I would love to look like I did ten years ago when I was in shape. But I’ll settle for a close second if it means I don’t have to kill myself everytime I put something like this in my mouth!
Gloria — March 17, 2011 @ 1:09 am
Your risotto looks like it should attach itself to my hips! My mouth is watering.
Angie's Recipes — March 17, 2011 @ 3:31 am
Must be very delicious with lemon flavour.
Xiaolu @ 6 Bittersweets — March 17, 2011 @ 8:04 am
I love the simplicity of this and that it must be bursting with wonderful lemon flavor. Great dish!
Bren — March 17, 2011 @ 10:55 am
que light and y rico… i made some strawberry risotto a few weeks ago y me encanto… but i think i’d like this one betta… oh, and the pressure cooker is my best friend when making this stuff. takes too much time otherwise!
cailen — March 17, 2011 @ 3:49 pm
mmm…lemon risotto sounds divine! this is the third or fourth lemony recipe i’ve come across today. perhaps the universe is trying to tell me something….
great blog – i’m definitely going to check back again soon. great pictures and fabulous recipes!
cheers!
cailen
http://www.cailenascher.blogspot.com
tinytearoom — March 18, 2011 @ 9:16 am
I love Nigella Lawson’s lemon risotto. it is very similar to this one except it has some rosemary in it. This has to cheer anyone up, not matter what!
A Plum By Any Other Name — March 18, 2011 @ 9:53 am
Ha, as an Italian gal I appreciate all things risotto. Love the addition of lemon and I’m thinking I may try it with some Meyer lemons (while I can still get them!). And with spring around the corner it’s the perfect time to indulge, perhaps throw in some fresh asparagus or artichokes. Or just add some more cheese and start humming Sharika’s “Hips Don’t Lie.”
Nicole — March 18, 2011 @ 11:35 am
This sounds and looks delicious! I’ve never made a risotto because I am very much intimidated by it. You need to be so precise with the broth and the stirring and so many other little details that I am frightened of doing a mess. But your post gives me courage. Perhaps I’ll try it
adal — March 18, 2011 @ 2:28 pm
Delizia al limone!
nikki — March 19, 2011 @ 9:49 am
beautiful pictures and looks delicious!
Kerstin — March 19, 2011 @ 1:02 pm
Risotto is such a tasty and comforting dish and the lemon in yours sounds lovely!
The Duo Dishes — March 20, 2011 @ 12:17 pm
Spring is here, and it’s time for risottos. Love to toss in lots of asparagus and other green things. Yum.
Brian @ A Thought For Food — March 20, 2011 @ 8:49 pm
I do adore risotto.. and the lemon in it cuts the richness of the dish. A wonderful recipe… looking forward to trying this one out.
-B
Sara @ Saucy Dipper — March 23, 2011 @ 1:37 pm
I wish I could think of something clever to say, but the only thing that I can think about right now is that I want this for lunch…that risotto looks sooo good.
Emily — March 24, 2011 @ 2:48 pm
YEAH! Who wants to weigh 115 pounds when you could have this?! I love risotto. This looks great!
Rice Kernel — March 24, 2011 @ 11:53 pm
The comfort of a gloomy winter day with enough zing to remind you spring is around the corner – perfect way to describe the sky outside! Can’t wait to cook up a batch. Thanks for sharing.
Lindsay @ Pinch of Yum — March 26, 2011 @ 12:08 pm
I actually love to babysit a good pot of risotto. Don’t ask me why… maybe it’s because I get to dream about eating it during the 30 minutes of stirring, but I find it really relaxing! Which is all the more reason to make this lemony version.
Anna — March 28, 2011 @ 12:00 am
Wow this looks sooooo good! I am a risotto fiend!!