Name: Lemon Rosemary Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 100 ml wine; 2 egg yolks; 2 lemons; 100 ml milk; 4 servings olive oil; 50 grams just parmigiano-reggiano; 300 grams risotto rice ideally carnaroli; 4 servings rosemary sprigs; 50 grams use scallions; 1 liter vegetable stock

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Lemon Rosemary Risotto Recipe — Recipes Zone

Method

10 steps · 45 min

01
Simmer the stock
Place the vegetable stock on the stove and keep it at a low simmer throughout the cooking process.
02
Prep rosemary and scallions
Finely mince the rosemary leaves, stripped from their stalks. Finely dice the scallions.
In a small pan, soften and wilt the scallions in a little olive oil mixed with water until they've lost their crunch and look white and milky. Set aside.
03
Zest and juice lemons
Grate the zest (the yellow part only) from both lemons, then squeeze the juice from one of them.
04
Make the finishing mixture
In a bowl, combine the egg yolks with the milk, grated Parmigiano-Reggiano, the juice from one lemon, and the grated zest from both lemons. Set this mixture aside; it will be stirred in at the end.
05
Heat olive oil
Heat a little olive oil in a heavy-bottomed, wide pot over medium heat.
06
Toast rice, add wine
Add the risotto rice to the hot oil and fry, stirring constantly, until the grains look opaque and make a rustling sound as you move them around the pot.
Pour in the dry white wine to deglaze the pot, stirring until the wine has almost entirely evaporated over fairly low heat. If you are using a timer, set it for 15 minutes now; the rice needs 18 minutes to cook through, but this accounts for the 5-minute rest later.
07
Add stock, stir constantly
Begin adding the hot vegetable stock, a ladleful at a time, keeping the rice just barely covered. Stir the rice constantly; this helps release the starches, which will give the risotto its creamy consistency, and ensures even cooking.
08
Finish with lemon and rosemary
When the rice is a few minutes from being done (it should still have a slight bite), take the pot off the heat. Stir in the egg, milk, cheese, and lemon mixture you prepared earlier, along with the very finely minced rosemary.
09
Rest the risotto
Cover the pot and let the risotto rest for 5 minutes. This allows the flavors to meld and the rice to absorb the last of the liquids, finishing its cooking. Taste it, and if it needs a little longer to reach your preferred texture, let it rest for another minute or two.
10
Serve immediately
Serve the risotto directly from the cooking pot, garnished with fresh rosemary sprigs or thin lemon slices.

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Nutrition

Per serving% reference intake

Nutrition per serving, with share of an adult's daily reference intake
Nutrient	Amount per serving	Share of reference intake
Energy	540kcal	27%
Fat	21g	30%
Carbohydrate	71g	27%
of which sugars

Allergens

Auto-detected

The 14 regulated allergens2 present · 4 uncertain

Allergen status for this recipe, for each of the fourteen regulated allergens
Allergen	Status
Eggs	Contains
Milk	Contains
Gluten	May contain

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Method

Simmer the stock

Prep rosemary and scallions

Zest and juice lemons

Make the finishing mixture

Heat olive oil

Toast rice, add wine

Add stock, stir constantly

Finish with lemon and rosemary

Rest the risotto

Serve immediately

Nutrition

Allergens

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