Lemon Risotto is one of my favorite sides, especially with fish. Feel free to omit the mascarpone if you can’t find it. But it does add a creamy dreaminess that is divine to the dish. While risotto is not a dish to be made when one is in a rush, it is a sort of zen at the stovetop while stirring and watching the transformation of uncooked rice into glorious heavenly risotto.
Lemon Risotto
Course: SidesCuisine: ItalianDifficulty: Medium4
servings10
minutes30
minutesIngredients
2 cups low-sodium chicken broth
2 cups water
1 1/2 cups arborio rice
2 garlic cloves, minced
1 medium shallot, minced (about 1/4 cup)
1/2 cup white wine
2 Tbsp. grated parmesan cheese, plus more for serving
2 Tbsp. mascarpone cheese, at room temperature
1 lemon, zested and juiced
2 Tbsp., butter divided
1 Tbsp. olive oil
1 Tbsp. fresh parsley and/or chives, minced
1/2 tsp. salt
1/2 tsp. fresh black pepper
Directions
- In a medium saucepan over medium heat, add broth and water. Bring to a simmer.
- While the broth mixture is simmering, heat up a risotto pan or a wide, high-rimmed pan over medium heat. Add 1 Tbsp. butter and 1 Tbsp. olive oil. Once butter is melted, add shallots. Cook until glistening, about 3 minutes. Add garlic. Cook for a minute.
- Add the rice to the risotto pan and coat in butter, oil and shallot-garlic mixture. Add the wine and simmer for a minute or two.
- Add broth, one ladle at a time (about 1/2 cup). With a wooden spoon, stir the rice while it absorbs the broth. Continue adding broth and stirring until rice becomes tender. Heat should be medium-low during this process, which should take about 20-25 minutes. You may not use all of the broth that is simmering, and that’s ok.
- Turn heat down to low and add lemon zest, juice, 1 Tbsp. butter and salt and pepper. Stir. Turn off heat. Stir in mascarpone cheese and 2 Tbsp. parmesan cheese.
- Serve with a sprinkle of parsley and more cheese, if desired.
