Spring Risotto With Shallots and Lemon

"This risotto recipe is a masterpiece, a fresh musical overture for your palate - dining on this risotto is akin to hearing a symphony played by the world's greatest philharmonic, performed in a glorious baroque concert hall."
 
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photo by Shannon Cooks photo by Shannon Cooks
photo by Shannon Cooks
Ready In:
45mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Chop shallots and celery finely.
  • In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
  • Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
  • Add arborio rice and stir to coat rice with oil/butter.
  • Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
  • Add lemon zest and rosemary.
  • Remove from heat and stir in the reserved bowl of cream and lemon juice.
  • Add butter, pepper and salt and serve.

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Reviews

  1. I lightened this just a bit by not cooking the celery and shallots in butter but just softening them in water. The heavy cream became fat free evaporated milk and the only fat I used was about 1/2 to 1 a tsp of olive oil to replace the final butter. I love the lemon in this dish and, of course, whats risotto if you don't have the Parm. I don't think I'll add the rosemary next time as even the small amount came through quite strong. All in all it was a great side to the Souvaki Chicken that I will defiantly made again.
     
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RECIPE SUBMITTED BY

<p><strong><em>Thank you to everyone who has tried my recipes!</em></strong> I appreciate your feedback and the fact that you took the time to post a review.</p> <p>&nbsp;</p> <p>I am a vegetarian (pescetarian) who occasionally indulges in sushi and seafood, so the majority of my recipes reflect my preferences. I always try to offer substitutions in my recipes that can be made for my carnivorous friends. <br /> <br />I believe that vegetarians can make just about ANY meat dish under the sun by making smart substitutions of vegetarian mock meats, tofu, or vegetables. If a dish calls for meat or poultry, I NEVER let that stop me. I can make just about ANYTHING vegetarian...and taste just as good, if not BETTER, than the real thing. <br /> <br />&nbsp;<br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
 
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