Reviews        Add Rating & Review     19 Ratings   5 star values:        4    4 star values:        6    3 star values:        6    2 star values:        3    1 star values:        0          

Back to Lemon Risotto All Reviews for Lemon Risotto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Lemon Risotto Recipe Summary Servings: 4

Ingredients Ingredient Checklist 8 to 10 cups chicken or vegetable stock 6 tablespoons unsalted butter 2 large leeks, white part only, well washed and cut into 1/2-inch dice 2 cups Arborio rice Coarse salt and freshly ground pepper 2 tablespoons lemon zest (4 lemons), plus more for garnish 1/4 cup freshly squeezed lemon juice 1/4 cup chopped fresh chives Freshly grated Parmesan cheese, for serving

Gallery Lemon Risotto

Recipe Summary Servings: 4

Lemon Risotto     

Lemon Risotto

Lemon Risotto

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 8 to 10 cups chicken or vegetable stock 6 tablespoons unsalted butter 2 large leeks, white part only, well washed and cut into 1/2-inch dice 2 cups Arborio rice Coarse salt and freshly ground pepper 2 tablespoons lemon zest (4 lemons), plus more for garnish 1/4 cup freshly squeezed lemon juice 1/4 cup chopped fresh chives Freshly grated Parmesan cheese, for serving

Directions

Heat stock in a medium saucepan, and keep warm over low heat.

Heat 4 tablespoons of butter in a medium straight-sided saute pan over low heat. Add leeks, and cook, covered, until translucent, about 6 minutes. Add rice, and raise heat to medium-high, stirring often for 3 minutes.

Add about 1/2 cup hot stock, or just barely enough to cover rice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding 1/2 cup stock at a time, for 15 to 20 minutes. At this point the rice should be tender but still a bit firm to the bite. Stir in lemon juice. Season well with salt and pepper. Add chives, and stir in the remaining 2 tablespoons butter until it melts. Serve hot, sprinkled with Parmesan and lemon zest.

Reviews

 Add Rating & Review     19 Ratings   5 star values:        4    4 star values:        6    3 star values:        6    2 star values:        3    1 star values:        0        

Reviews

Add Rating & Review     19 Ratings   5 star values:        4    4 star values:        6    3 star values:        6    2 star values:        3    1 star values:        0       

Add Rating & Review

19 Ratings 5 star values: 4 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 0

19 Ratings 5 star values: 4 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 0

19 Ratings 5 star values: 4 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 0

  • 5 star values: 4 4 star values: 6 3 star values: 6 2 star values: 3 1 star values: 0

    All Reviews for Lemon Risotto

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon Risotto

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest