Bright Lemon Herb Risotto Recipe

Today’s Recipe: Lemon Herb Risotto

Hello foodies! Today, I’m excited to share a delightful recipe that perfectly captures the essence of summer with its bright flavors and creamy texture. This lemon herb risotto is a dish that never fails to put a smile on my face, and I hope it will do the same for you.

Ingredients:

• 200g Arborio rice
• 1 liter chicken broth
• 1 lemon (zest and juice)
• Handful of fresh parsley, chopped
• 1 tablespoon of fresh thyme leaves
• 50g butter
• 50g grated Parmesan cheese
• To taste
• To taste

Kitchen Tools:

• saucepan
• wooden spoon
• grater
• knife

To start, heat the chicken broth in a saucepan over medium heat until simmering. In another saucepan, melt the butter over medium heat. Add the Arborio rice to the melted butter and toast for a couple of minutes until lightly golden.

Next, begin adding the hot chicken broth, one ladleful at a time, stirring constantly until each ladleful is absorbed before adding the next. This process will take about 20-25 minutes, and the risotto should be creamy but still have a bit of bite.

Once the rice is cooked to your liking, stir in the lemon zest, lemon juice, fresh parsley, fresh thyme, and grated Parmesan cheese. Season with salt and pepper to taste.

Allow the risotto to rest for a few minutes before serving to allow the flavors to meld together. Plate the risotto, garnish with additional herbs if desired, and serve hot.

The approximate total weight of the cooked dish is 900g, with 4 servings at 225g each. Each serving is approximately 350 calories.

One unique tip for this lemon herb risotto is to add a splash of white wine along with the first ladle of chicken broth for an extra layer of flavor.

I encourage you to give this lemon herb risotto a try and make it your own by adding your favorite ingredients or personal twists. Enjoy the process of cooking and savoring this delicious dish!