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Zitronenrisotto auf türkisem Teller von oben fotografiert

Lemon Risotto

Easy but delicious and creamy Italian lemon risotto with lemon-parmesan-caramel!
Rezept drucken Pin
Vorbereitungszeit 30 Minuten
Gesamtzeit 30 Minuten
Portionen: 2

Utensilien

  • Knife
  • Chopping Board
  • Pot
  • Sieve
  • Pan
  • Grater

Zutaten
  

  • 1 lemon organic, zest and juice
  • 1 cup risotto rice e.g. arborio, vialone nano, carnaroli...
  • 1 tbsp olive oil
  • 1/2 cup white wine
  • 2 cups water/broth
  • 2 tbsp sugar
  • 2 tbsp butter
  • 1/2 cup parmesan grated
  • salt
  • pepper

Zubereitung
 

  • Peel the lemon and finely chop the peel. Boil it for approx. 2 minutes in water. Put rice and olive oil in a pan and fry the rice in it for a minute. Add white wine and a bit of the water and cook the risotto for approx. 20 minutes on low heat while you continuously stir.
  • In the meantime, caramelize sugar in a pan. Add lemon juice, zest, butter and parmesan and combine. Take off the heat and set aside.
  • Season the risotto with salt and pepper. Turn off the heat and add the caramel to it once it's ready.

Tipps

If you boil the lemon zest for a few minutes before making the caramel, it will loose the harsh bitterness.