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Lemon risotto

With Al Limone olive oil

This risotto with lemon and parsley is deliciously creamy and fresh. This risotto will make you dream about your holiday in Italy.

Ingredients for 4 people:
- 1 onion
- 1 clove (fresh) garlic
- 300 g risotto rice
- 1 litre chicken stock
- dash of dry white wine
- 90 g parmesan cheese
- a sprig of parsley
- Olive oil Every day
- Al Limone olive oil

This is how you make it.
Chop the onion and garlic finely and fry them in a pan with a dash of Olive Oil Every Day. Then add the risotto rice and fry for 3 minutes. Deglaze with a dash of white wine. Keep stirring the risotto until all the wine has been absorbed.
When all the wine has been absorbed add the first spoonful of stock. When the first spoonful of bouillon has been absorbed you can add the next one.
Cook the risotto for about 25 minutes, every time the bouillon has been absorbed you can add another spoonful. In between, taste the risotto to see if it is ready. It is possible that you will have some left over from the stock. 
When all the bouillon has been absorbed and the risotto is ready you can add a dash of Al Limone olive oil.
Then grate the parmesan cheese and stir it through the risotto. 

Divide the risotto over the plates and finish off with some parsley and another dash of Al Limone olive oil.
 

Written by - Lonneke Mulder

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