Creamy Lemon and Parsley Risotto 🍚
Watched a Michelin chef made this creamy lemon and parsley risotto recipe few months back. This is my third make and could finally reverse engineer this extremely tasty recipe! Now I am sharing this recipe with users in Cookpad and everyone up for a bowl of classic risotto, flavoured with fresh parsley and a gentle squeeze of lemon. This recipe documents a meal sharing with 2 people. Please feel free to self-adjust the measures accordingly.
Creamy Lemon and Parsley Risotto 🍚
Watched a Michelin chef made this creamy lemon and parsley risotto recipe few months back. This is my third make and could finally reverse engineer this extremely tasty recipe! Now I am sharing this recipe with users in Cookpad and everyone up for a bowl of classic risotto, flavoured with fresh parsley and a gentle squeeze of lemon. This recipe documents a meal sharing with 2 people. Please feel free to self-adjust the measures accordingly.
Cooking Instructions
- 1
Begin by heating your stock and keeping it warm.
- 2
Add butter and oil to a midium pot over medium heat.
- 3
Add the finely chopped shallots and cook until just tender, then add the garlic. Cook 1 minute longer.
- 4
Add the rice and toss to coat, and make sure oil gets onto every grain of rice if you can.
- 5
Add the wine and stir until it is absorbed.
- 6
Add 1 ladle full of the stock and stir until it absorbs.
- 7
Repeat this until you have used almost all of the stock - it should take about 17-25 minutes. Taste the rice now and then until it is not hard in the middle.
- 8
When you add the last ladle of broth, let it absorb until it is creamy and thick, but not soupy.
- 9
Move the pot off the burner, toss roughly chopped sprigs of parsley and squeeze some fresh lemon juice to it.
- 10
Mix gently, serve with spoon into individual bowls, adding extra parmesan if desired.
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