Summer is in full force here in the Middle East. Temperatures are soaring and everyone is looking for a reprieve from the sun. Citrus trees are ripe for the picking and the herb gardens are in overgrowth. Usually when this happens in Israel we make limoncello, a refreshing lemon mint drink that could be served over ice or frozen. This risotto is inspired by my favorite warm weather beverage.
The light and refreshing ingredients that make up this summer dish make it a perfect side for any occasion. Add grilled shrimp for an excellent main course. 
Lemon Risotto with Mint and Ricotta
- Total Time: 40 minutes
- Yield: 6 side dishes, 4 entrees 1x
Description
This lemon risotto is a refreshing summer dish, combining creamy rice with zesty lemon and fresh mint, perfect as a side or with grilled shrimp for a main course.
Ingredients
- 1 3/4 cup (350 grams) risotto rice
- 4 tablespoons (56.7 grams) butter
- 1 onion, chopped
- 1/2 cup (125 ml) white wine
- 2 cups (500 ml) chicken stock
- 1/2 cup (50 grams) Parmesan cheese, grated
- 1 cup (200 grams) ricotta cheese
- Zest and juice of 1 lemon
- Salt and pepper to taste
- Fresh mint leaves, chopped, for garnish
Instructions
- In a medium-sized pot, bring the chicken stock to a boil, then reduce the heat to keep it at a simmer.
- In a large pan, melt the butter over medium-high heat. Add the chopped onion and sauté for about 5 minutes until translucent.
- Add the risotto rice to the pan and stir for 2-3 minutes until the rice is well-coated with butter and slightly toasted.
- Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed by the rice.
- Begin adding the simmering chicken stock, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding the next. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.
- Stir in the Parmesan cheese, ricotta cheese, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Remove from heat and let the risotto sit for a couple of minutes. Garnish with fresh mint leaves before serving.
Notes
For a main course, consider adding grilled shrimp on top of the risotto. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove, adding a splash of stock to loosen the risotto. Use fresh mint for the best flavor; dried mint will not provide the same freshness.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 side dish portion
- Calories: 320
- Sugar: 3
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 2
- Protein: 10
- Cholesterol: 35
This looks amazing… love the combination of the lemon and ricotta! Will be trying this out for dinner tomorrow night :)
This sounds so refreshing. Normally pasta is not my favorite in the summer, but this dish might change that!