Lemon Parsley Risotto
Equipment
- Large skillet or wok
- stirring spoon
Ingredients
- 500 g Arborio rice
- 1 onion finely chopped
- 1 lemon
- Fresh parsley
- 50 g grated Parmesan cheese
- 250 ml dry white wine
- 2 jars of poultry or vegetable stock
- Butter
- Salt pepper, nutmeg
Instructions
- Wash the rice and let it drain.
- Finely chop the onion.
- Scrub the lemon clean and grate the zest.
- Finely chop the leaves from 3 sprigs of parsley and mix with the grated Parmesan cheese.
- Heat 3 tablespoons of oil in a large skillet or wok.
- Add the rice and stir until it starts to sizzle.
- Meanwhile, heat the stock in a separate pot, adding water to make 1.
- 25 liters.
- Deglaze the rice with the white wine and let the liquid absorb while stirring.
- Gradually add the warm stock to the rice, stirring continuously.
- This process takes about 15-20 minutes in total.
- Once the rice is cooked but still moist, season with 2-3 tablespoons of butter, salt, pepper, and nutmeg to taste.
- Stir in the parsley and Parmesan mixture.
- Serve the lemon parsley risotto hot, garnished with extra lemon zest and parsley leaves if desired.
Notes & Wine Advice
Wine Advice:
Pair this refreshing Lemon Parsley Risotto with a crisp, acidic white wine such as Sauvignon Blanc or Pinot Grigio to enhance the citrusy notes.
Nutrition values
Calories: 380 kcal | koolhydraten: 70 g | Eiwitten: 7 g | Vet: 6 g | Suiker: 0.5 g