0 0
Lemon Risotto

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
250 g Carnaroli rice
1 (zest and juice) organic lemon
1/2 golden onion
10/12 leaves sage
1/2 glass sparklin wine
50 g grated parmigiano
1 full spoon butter
pepper
1 l vegetable stock

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Lemon Risotto

Features:
  • Gluten Free
Cuisine:

I am in love with this risotto!

  • Serves 2
  • Medium

Ingredients

Directions

Share

… fo me, it was immediately love!

Sage and lemon are a perfect combination …

 

(Visited 25 times, 1 visits today)

Steps

1
Done

In a casserole saute chopped onion and some sage leaves in the butter.
When the onion is sightly golden, add rice so we will toast it for a few minutes with a teaspoon of your grated lemon zest.
Only when the rice is well toasted you can blend with prosecco.
Add the boiling broth a ladle at a time.
Halfway through cooking , add lemon juice. Then, as the broth is absorbed, add more.
Continue like this until the rice is cooked.
Meanwhile, fry some sage leaves in oil at 180 degrees... they will be our delicious garnish (leave them on absorbent paper). If you don't like to fry you can garnish with fresh sage leaves.
Almost at the end of cooking, add more grated lemon zest and whisk your risotto with grated parmigiano for a couple of minutes.
Serve hot and garnish with grated lemon zest, 3 or 4 fried sage leaves and a sprinkle of pepper.

Annapaola

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Amalfi Cake
next
Lemon Biscuits
previous
Amalfi Cake
next
Lemon Biscuits

Add Your Comment