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

Units Scale

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