← All recipes

🍽️ Creamy Risotto with Fresh Lemon

480 kcal · 30 min · 4 servings

Ingredients

• 2 untreated blood oranges
• 1 onion
• 3 tbsp butter
• 350 g risotto rice
• 100 ml dry white wine
• 800 ml vegetable broth
• 2 tbsp freshly grated parmesan
• pepper (from the mill)
• salt
• 2 tbsp chive rings

Instructions

1. 1. Wash the lemons thoroughly and dry them.
2. 2. Grate the fine yellow zest of the lemons using a grater.
3. 3. Squeeze the juice from the lemons.
4. 4. Peel the onion and chop it very finely.
5. 5. Heat one tablespoon of butter in a pot.
6. 6. Sauté the chopped onion in it until it becomes soft and translucent.
7. 7. Add the rice to the pot.
8. 8. Stir the rice with the onion for about one minute.
9. 9. Deglaze the rice with the wine.
10. 10. Add the freshly squeezed lemon juice.
11. 11. Pour in a small amount of broth.
12. 12. Let the rice cook for about 20 minutes while stirring constantly.
13. 13. The rice should still have a slight bite to it.
14. 14. Add the remaining broth gradually.
15. 15. Let the rice absorb the broth before adding the next amount.
16. 16. Stir half of the lemon zest into the finished risotto.
17. 17. Add the remaining butter.
18. 18. Mix the Parmesan thoroughly with the risotto.
19. 19. Season the dish with salt and pepper to taste.
20. 20. Divide the risotto among several plates.
21. 21. Sprinkle the remaining lemon zest over the risotto.
22. 22. Garnish the dish with fresh chives.
23. 23. Serve the risotto immediately while warm.

Nutrition per serving

• kcal: 480
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 76 g