Lemon risotto

Prep Time: 15

Cook Time: 45

Servings: 2 people

Calories: 605kcal

Lemon risotto is the perfect risotto as an addition to fish or other meat. It is made quickly, and it does not require many additional ingredients besides the standard ones needed for risotto. It is simple and, at the same time, unique in its taste and very aromatic.

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Ingredients

150 gr rice for risotto: Arborio or Carnaroli
70 ml white wine
500 ml vegetable broth
1 tsp tarragon
1 1 onion
50 gr unsalted butter
the juice of 1 lemon
1 tsp grated lemon peel
2 tsp turmeric
40-50 gr grated Parmesan cheese

Instructions

Attention! The vegetable broth is best kept hot all the time so that the rice does not cool down during cooking. The only time the rice is chilled is when we add white wine.
If you are making a grated lemon rind, first wash the lemons well in cold water and then drain the hot water. Then we will avoid the situation that the chemicals sprinkled on the lemon during transport will get to our dish.
Fry the diced onion in a deep pot in olive oil.
When the onion is ready, add the rice. Spread the rice until the grains are slightly white and coated in olive oil. It takes about 2-3 minutes.
Then add turmeric and tarragon. At this stage, you can also add the grated lemon peel.
If you have a fresh tarragon branch, you can add it to your dish. This version will enrich the aroma of our risotto.
When the rice is ready, add white wine.
Later, every 10 minutes, add portions of vegetable broth (I am adding one vase) until the rice becomes soft.
Finally, when the rice is ready, add the butter. Leave for 10 minutes, covered, but do not boil anymore, then add the Parmesan and lemon juice. Mix everything thoroughly.
Bon Appetit

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