Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Lemon Risotto Recipe

Looking for an easy Lemon Risotto recipe? Learn how to make Lemon Risotto using healthy ingredients.


Submitted by tabbycats6

Makes 4 servings



From Jack Bishop's "The Complete Vegetarian Cookbook." The nutritional analysis this website provides is inaccurate, because it thinks vegetable broth is chicken broth, which it's not. So, the calories and fat content is actually a bit lower than the analysis provided says it is.

Recipe Ingredients for Lemon Risotto

6 cups vegetable broth
1 tablespoon olive oil, extra virgin
3 tablespoons unsalted butter
1 onion, medium
1 1/2 cups arborio rice
1/2 cup white wine, dry
1 teaspoon lemon zest, grated
2 tablespoons lemon juice, fresh
1 teaspoon sage, fresh, minced
2 tablespoons parsley, fresh, minced
1/4 cup Parmigiano-Reggiano cheese, freshly grated
1 salt, to taste
1 black pepper, freshly ground, to taste

Recipe Directions for Lemon Risotto

  1. Bring the broth to a simmer in a medium saucepan. Keep it warm over low heat.

  2. Heat the oil and 2 tablespoons of the butter in a heavy-bottomed medium pot. Add the onion and saute over medium heat until translucent, about 5 minutes. Using a wooden spoon, stir in the rice and cook for 1 minute. Add the wine and cook just until the alcohol aroma fades, 1 to 2 minutes.

  3. Add 1/2 cup of the warm stock and cook, stirring frequently, until the rice absorbs the liquid. Continue adding stock in 1/2-cup increments, stirring. After about 15 minutes, stir in the lemon zest and sage.

  4. Continue adding stock in 1/2-cup increments, stirring, until the rice is creamy and soft but still a bit al dente, about 10 minutes more. (Add hot water if you run out of stock.) Stir in the lemon juice and parsley and continue cooking until the lemon juice is absorbed, 1 to 2 minutes more.

  5. Remove the pot from the heat and vigorously stir in the remaining 1 tablespoon butter and the 1/4 cup cheese. Add salt and pepper to taste. Divide the risotto among individual soup bowls. Serve immedieately with more grated cheese passed separately at the table.

Categories

Rice, Main Dish, Italian

Nutrition Facts
Serving Size 517.6g
Amount Per Serving
Calories
485
Calories from Fat
146
% Daily Value*
Total Fat
16.2g
25%
Saturated Fat
6.5g
33%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
1349mg
56%
Potassium
461mg
13%
Total Carbohydrates
63.0g
21%
Dietary Fiber
2.5g
10%
Sugars
2.0g
Protein
14.9g
Vitamin A 9% Vitamin C 14%
Calcium 11% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in cholesterol
  • Low in sugar
  •   Bad points
  • High in sodium
  • Contains alcohol
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement