Risotto al limone with Parmigiano Reggiano
Creamy risotto with fresh lemon and tangy Parmigiano Reggiano - a light, elegant dish that harmonizes wonderfully with a Lugana thanks to its citrus notes.
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Appetizer, Main course
Cuisine Italian, Mediterranean
Servings 2 People
Calories 580 kcal
1 Medium-sized pot for the risotto
1 Small pot for the vegetable stock
1 Grater for lemon zest & parmesan
1 Cooking spoon for stirring
- 150 g Arborio or Carnaroli rice
- 1 small shallot finely diced
- 2 Tbsp butter
- 50 ml dry white wine z. e.g. Lugana
- 500 ml Vegetable broth warm
- 50 g Parmigiano Reggiano Freshly grated
- Juice and zest of 1 organic lemon
- 1 Tbsp olive oil
- Salt & pepper to taste
Prepare the base for the risotto:
Sauté the shallot in a medium saucepan with 1 tbsp butter and olive oil until translucent.
Add the risotto rice and sauté for 1-2 minutes, stirring constantly, until the grains are slightly translucent.
Deglaze with white wine and allow to evaporate while stirring.
Add the stock gradually:
Gradually add hot vegetable stock in small quantities.
Keep stirring until the liquid has been absorbed, then pour in more stock.
Repeat this process for about 15-18 minutes until the risotto has a creamy consistency and the rice grains still have a slight bite.
Final refinement:
Stir in the lemon juice and lemon zest.
Stir in the freshly grated Parmigiano Reggiano and the remaining butter.
Season with salt and pepper and leave to rest for 1 minute so that the flavors combine.
Recommended side dishes
Crispy ciabatta or grissini
Grilled asparagus or zucchini with olive oil
A light rocket salad with lemon vinaigrette
Calories: 580kcalCarbohydrates: 65gProtein: 20gFat: 25g
Keyword Creamy risotto, Italian cuisine, Lemon risotto, Lime, Lugana, Parmigiano Reggiano, White wine, Wine & Food Pairing