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Lemon Risotto
Lemon Risotto | Recipe
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Lemon Risotto | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
40 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
In a saucepan, bring the stock to a boil over a medium heat. Keep warm.
2
Peel and finely dice the onion. Peel and mince the garlic. Heat the olive oil in a deep frying pan or casserole over a medium heat. Add the onions and garlic and sauté for 2–3 minutes.
3
Add the rice to the pan, stir well and toast for about 2 minutes, stirring constantly.
4
Deglaze with the white wine and simmer until the rice has completely absorbed the wine.
5
Reduce the heat to medium-low. Gradually add the warm stock to the rice (about 100 ml at a time). When all the liquid has been absorbed, add more stock. Stir the risotto frequently to prevent the rice from sticking to the bottom. Repeat the process (it will take 20–25 minutes) until the rice is tender but with a slight bite.
6
Meanwhile, halve the lemon and sauté cut-side down in a small frying pan for 3–4 minutes until lightly caramelised.
7
Grate the zest finely and squeeze out the lemon juice.
8
Once the rice is cooked, stir in the lemon zest and juice, Parmesan, frozen peas and Lemon Herb Chicken Mix.
9
Cover the pan and allow the risotto to rest for about 5 minutes.
10
Garnish the lemon risotto with fresh chives and serve hot.

Nutritional information: (Per person)

Calories
289 kcal

Carbohydrates
41 g

Protein
10 g

Fat
8.2 g

Method
1
In a saucepan, bring the stock to a boil over a medium heat. Keep warm.
2
Peel and finely dice the onion. Peel and mince the garlic. Heat the olive oil in a deep frying pan or casserole over a medium heat. Add the onions and garlic and sauté for 2–3 minutes.
3
Add the rice to the pan, stir well and toast for about 2 minutes, stirring constantly.
4
Deglaze with the white wine and simmer until the rice has completely absorbed the wine.
5
Reduce the heat to medium-low. Gradually add the warm stock to the rice (about 100 ml at a time). When all the liquid has been absorbed, add more stock. Stir the risotto frequently to prevent the rice from sticking to the bottom. Repeat the process (it will take 20–25 minutes) until the rice is tender but with a slight bite.
6
Meanwhile, halve the lemon and sauté cut-side down in a small frying pan for 3–4 minutes until lightly caramelised.
7
Grate the zest finely and squeeze out the lemon juice.
8
Once the rice is cooked, stir in the lemon zest and juice, Parmesan, frozen peas and Lemon Herb Chicken Mix.
9
Cover the pan and allow the risotto to rest for about 5 minutes.
10
Garnish the lemon risotto with fresh chives and serve hot.

Nutritional information: (Per person)

Calories
289 kcal

Carbohydrates
41 g

Protein
10 g

Fat
8.2 g

Lemon risotto

Indulge in this refreshing lemon risotto, a perfect blend of tangy lemon, creamy Parmesan and Arborio rice, cooked to perfection. This 40-minute recipe promises a delightful twist on the classic risotto, incorporating fresh chives and peas for an extra burst of spring flavour. Ideal for a cosy dinner, it’s a must-try dish that’ll bring a zesty sparkle to your table.

 

 

More recipes with our Lemon Herb Chicken Mix

Explore the versatility of our Lemon Herb Chicken Mix with recipes that cater to all tastes. From succulent lemon chicken to vibrant pasta primavera and the simple mango and chicken wrap, these dishes showcase the spice mix’s ability to elevate chicken and even vegetarian dishes to new heights. Each recipe is designed to be simple enough to follow for both experienced cooks and newcomers to the kitchen. Try it now!

Ingredients

Persons

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