Pucker up! This risotto is super-tangy but you'll still want to kiss it, it's so good.
Recipe courtesy of Rachael Ray
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

In a large pot, heat the stock and 2 cups water over medium low heat.

In a risotto pot or large skillet with a rounded bottom, heat the extra-virgin olive oil over medium to medium-high heat. Add the onions and garlic to pan and saute to soften 3 to 4 minutes Stir in the rice and add the zest of 1 lemon. Heat the rice for 1 to 2 minutes, then add the wine and cook until evaporated. Add in the hot stock, a few ladles at a time, and stir for a minute with each addition, to develop the starch and the creamy aspect. Total cooking time will be about 18 minutes or so. Keep adding stock each time the pan starts to become dry at the edges. While the rice cooks, peel and supreme or section the flesh of a lemon and finely chop. Sprinkle with a 1/2 teaspoon sugar. When rice is cooked to al dente, stir in the butter, lemon sections, juice of 1 lemon, the cheese and herbs. Season with salt and pepper, to taste, and transfer to a serving bowl. Serve immediately.

Pairs well with Chardonnay

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Lemon Parmesan Risotto Balls

Recipe courtesy of Salt Kitchen and Fine Foods

Lemon Basil Shrimp Risotto

Recipe courtesy of Ree Drummond

Lemon Asparagus Risotto

Recipe courtesy of Laura Calder

Spinach and Lemon Risotto

Recipe courtesy of Chuck Hughes|Chuck Hughes

Risotto in a Lemon Cup

Recipe courtesy of Giada De Laurentiis

Lemon-Herb Risotto with Scallops

Recipe courtesy of Food Network Kitchen

Risotto with Lemon and Shrimp for Two

Browse Reviews By Keyword