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Lemon Risotto

This bright lemon risotto pairs well with spicy rubbed or marinated anything!
Course Side Dish
Cuisine Italian
Keyword Arborio Rice, Chicken Stock, Lemon, Parmesan Cheese

Ingredients

  • 4 cups (1000 ml)( chicken stock 0 CHO
  • 1/3 cup fresh lemon juice 0 CHO
  • 4 TBSP butter divided 0 CHO
  • 1/3 cup 40 grams) diced onion 3 CHO
  • 1 cup (193 grams) dry Arborio rice (45 gram dry rice = 37 CHO) 158.68 CHO
  • ½ cup dry white wine 3 CHO
  • 1 cup (70 grams) grated Parmesan cheese 0 CHO
  • ½ TBSP lemon zest 0 CHO
  • ½ tsp. Salt 0 CHO
  • 1/4 tsp. pepper 0 CHO
  • Garnish – parsley or chives and lemon zest 0 CHO

TOTAL CHO 164.68 CHO

  • TOTAL WEIGHT 956 GRAMS
  • 164.68 CHO DIVIDED BY 956 GRAMS = .172 CHO/GRAM
  • 1 TBSP = 17 GRAMS (.172 CHO x 17 GRAMS) 2.92 CHO/TBSP
  • ¼ CUP = 4 TBSP (2.92 CHO x 4) 11.76 CHO/1/4 CUP

Instructions

  1. Warm broth and lemon juice in small saucepan. Simmer on low without boiling.
  2. In another larger saucepan, melt 3 TBSP butter and sauté chopped onion for about 3 minutes, do not brown.
  3. Add rice and stir to coat with the butter. Heat until rice is hot.
  4. Add wine and simmer until evaporated.
  5. Start adding chicken stock ½ cup at a time and gently stir with spatula (back and forth motion vs, stirring) until chicken stock is almost completely absorbed.
  6. Continue cooking rice and adding stock ½ cup at a time, over medium heat. This process will take about 30 minutes.
  7. Remove from heat and add grated Parmesan cheese, remaining 1 TBSP of butter, lemon zest, salt and pepper. Garnish if desired with chives or parsley and more lemon zest.

Recipe Notes

* Leftover risotto becomes cement like once it has been refrigerated. To warm, place in an oven proof dish, break apart slightly and dot with a little butter. Cover and bake until warm as compared to the stove top and stirring.