Best 2 Lemon Parmesan Risotto Recipes
Indulge in a culinary journey with our tantalizing Lemon Parmesan Risotto recipes, a symphony of flavors that will delight your taste buds. These delectable dishes showcase the perfect balance of tangy lemon, savory Parmesan cheese, and creamy Arborio rice. Embark on a sensory adventure as you explore variations of this classic Italian dish, each offering a unique twist on the traditional recipe. From the simplicity of our classic Lemon Parmesan Risotto to the vibrant flavors of our Roasted Red Pepper and Lemon Risotto, each recipe promises a satisfying and unforgettable dining experience. Vegetarian and vegan options are available, ensuring everyone can savor the magic of this versatile dish. With step-by-step instructions and helpful tips, these recipes cater to home cooks of all skill levels, inviting you to recreate these masterpieces in your own kitchen. Prepare to impress your loved ones or treat yourself to a delightful meal with our curated collection of Lemon Parmesan Risotto recipes.
Here are our top 2 tried and tested recipes!
LEMON-PARMESAN RISOTTO
There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
- In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
- Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.
Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g
LEMON PARMESAN RISOTTO BALLS
Steps:
- For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
- Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
- As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
- When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
- To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.
Tips:
- Use high-quality ingredients. This will make a big difference in the flavor of your risotto. Look for Arborio rice, which is a short-grain rice that is specifically designed for risotto. Also, use a good quality Parmesan cheese and a flavorful white wine.
- Toast the rice before adding the liquid. This will help to develop the flavor of the rice and prevent it from becoming mushy.
- Add the liquid to the rice gradually. This will help to prevent the rice from becoming too soupy. Stir the rice constantly so that it absorbs the liquid evenly.
- Cook the risotto until it is al dente. This means that the rice should be tender but still have a slight bite to it. It should take about 18-20 minutes to cook.
- Stir in the butter, Parmesan cheese, and lemon zest at the end of cooking. This will add a creamy and flavorful finish to the risotto.
- Serve the risotto immediately. Risotto is best when it is served hot and fresh.
Conclusion:
Lemon Parmesan Risotto is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy texture, tangy lemon flavor, and cheesy goodness, this risotto is sure to please everyone at your table. So next time you're looking for a special dish to serve, give Lemon Parmesan Risotto a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
