← All recipes

🍽️ Creamy Risotto with Lemon Flavor

515 kcal · 30 min · 4 servings

Ingredients

• 1 stalk leek (only the white and light green parts)
• 1 clove garlic
• 2 tbsp olive oil
• 350 g risotto rice
• 200 ml dry white wine
• 1 untreated lemon (juice and zest)
• 800 ml vegetable broth
• 2 tbsp pine nuts
• 3 tbsp freshly grated parmesan
• 1 tbsp butter
• salt
• pepper (from the mill)
• fresh herbs (e.g. basil and oregano; for garnish)
• lemon zest (for garnish)

Instructions

1. 1. Wash the leek thoroughly and cut it in half lengthwise.
2. 2. Cut the leek halves into thin strips.
3. 3. Peel the garlic clove and chop it finely.
4. 4. Heat oil in a pot.
5. 5. Add the leek and garlic to the hot oil.
6. 6. Sauté the vegetables briefly until they become soft.
7. 7. Add the rice to the pot.
8. 8. Stir the rice briefly to toast it slightly.
9. 9. Deglaze the dish with wine.
10. 10. Let the mixture come to a boil.
11. 11. Add the juice of one lime to the pot.
12. 12. Add the grated zest of the lime.
13. 13. Pour a small amount of broth into the rice.
14. 14. Cook the risotto over medium heat.
15. 15. Stir the risotto constantly.
16. 16. Add more broth gradually.
17. 17. Wait until the broth is absorbed by the rice.
18. 18. Repeat adding broth and stirring.
19. 19. Cook the risotto for about 20 minutes.
20. 20. Check if the rice is creamy but still has a slight bite.
21. 21. Stir the pine nuts into the finished risotto.
22. 22. Add the grated Parmesan cheese.
23. 23. Add the butter to the risotto.
24. 24. Stir everything well until it is creamy.
25. 25. Season the risotto with salt and pepper.
26. 26. Serve the risotto on plates.
27. 27. Garnish the dish with herbs as desired.
28. 28. Garnish the dish with lemon zest as desired.

Nutrition per serving

• kcal: 515
• Protein: 13 g · Fett/Fat: 15 g · Carbs: 72 g