Best 2 Lemon And Parsley Risotto Recipes

Indulge in the delightful flavors of lemon and parsley risotto, a vibrant and refreshing dish that tantalizes the taste buds. This classic Italian dish combines creamy Arborio rice with zesty lemon, aromatic parsley, and a hint of white wine, creating a harmonious blend of flavors. Discover two variations of this delectable risotto: a traditional recipe that captures the essence of Italian cuisine and a vegan alternative that caters to plant-based preferences. Embark on a culinary journey as you explore the step-by-step instructions, insightful tips, and captivating food photography that guide you towards risotto perfection. Prepare to savor this delightful dish that promises a burst of citrusy brightness with every bite.

Here are our top 2 tried and tested recipes!

LEMON-AND-PARSLEY RISOTTO

Lemon-and-Parsley Risotto image

Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it a bright boost, while Parmesan adds a welcome hit of umami.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes

Time 55m

Number Of Ingredients 10

Ingredients

4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup finely chopped yellow onion (from 1 small)
1 1/2 cups short-grain Italian rice, such as arborio
1/4 cup dry white wine, such as Sauvignon Blanc
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving
1/3 cup chopped fresh flat-leaf parsley

Steps:

In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.)
Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Top with parsley and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

RISOTTO WITH ROSEMARY, LEMON AND PARSLEY

RISOTTO WITH ROSEMARY, LEMON AND PARSLEY image

Number Of Ingredients 14

Ingredients

-1.5-2 tbsp unsalted butter
-1.5-2 tbsp olive oil
-1 medium onlin, finely chopped
-1 red bell pepper, finely chopped
-2 cloves garlic, crushed
-2 sprigs rosemary
-1 1/3 cup vialone nano rice
-1 tbsp rosemary finely chopped
-1/2 cup dry white wine
-4-5 cups warm chicken stock
-juice and zest of 1/2-1 lemon
-2 tbsp parsley finely chopped
-Salt and papper to taste
-1/4 to 1/3 cup freshly grated Parmesan

Steps:

Melt the butter and oil in a large, thick-based saucepan. Add garlic cloves and sprigs of rosemary. Cook the onion and pepper gently until soft, making sure it doesn't catch - this can easily take 15 minutes. Remove garlic and rosemary. Add the rice and stir to coat all the grains with butter. Stir in the rosemary. Add the wine, stir and turn the heat up to medium. Cook, bubbling - but not boiling hard - until the wine has been absorbed. Heat stock and lemon juice over low heat. Add a ladleful of stock to the rice. When it has been absorbed, add another ladleful and so on, stirring periodically to check the rice isn't sticking. After 20 minutes, you should have used most of the stock. Taste the risotto and if the rice isn't ready, carry on cooking, adding recently boiled water if you run out of stock. Just before the rice is done, chop the parsley. Season the risotto as necessary (it will depend on your stock) and stir in the parsley and remaining butter. Stir in the parmesan and serve immediately.

Tips:

To save time, use pre-made chicken broth or vegetable broth.
If you don't have dry white wine, you can substitute it with chicken broth or water.
For a richer flavor, use freshly squeezed lemon juice instead of bottled lemon juice.
If you don't have fresh parsley, you can use dried parsley, but use half the amount.
Serve the risotto immediately after it's cooked, as it will start to lose its creamy texture as it cools.

Conclusion:

Lemon and parsley risotto is a delicious and versatile dish that can be served as a main course or a side dish. It's easy to make and can be customized to your liking. With its bright lemon flavor and fresh parsley, this risotto is sure to be a hit with your family and friends.