Best 2 Lemon Parmesan Risotto Recipes

With its creamy texture, tangy lemon flavor, and nutty Parmesan cheese, lemon parmesan risotto is a delectable dish that is sure to impress any palate. Originating from the culinary traditions of Northern Italy, this classic risotto recipe combines simple yet flavorful ingredients to create a dish that is both elegant and comforting. Whether you are hosting a special dinner party or simply seeking a delightful meal for your family, this article will guide you through the steps of creating the perfect lemon parmesan risotto, ensuring a culinary experience that is both satisfying and memorable.

Here are our top 2 tried and tested recipes!

LEMON-PARMESAN RISOTTO

Lemon-Parmesan Risotto image

There's so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency-not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there's no need to be intimidated by risotto. Master this 35-minute recipe, and it's sure to become a part of your regular rotation!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 8

Number Of Ingredients 11

Ingredients

1 carton (32 oz) Progresso™ chicken broth
1 cup water
1/2 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
2 cups uncooked Arborio rice or medium-grain rice
2/3 cup dry white wine or chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon finely shredded lemon peel
1 tablespoon fresh lemon juice
2 tablespoons finely chopped fresh parsley leaves

Steps:

In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 0 g, TransFat 0 g

LEMON PARMESAN RISOTTO BALLS

Lemon Parmesan Risotto Balls image

Provided by Food Network

Categories appetizer

Time 2h15m

Yield 30 balls

Number Of Ingredients 12

Ingredients

5 cups vegetable stock
1 medium onion, finely diced
2 tablespoons olive oil
2 cloves garlic, minced
1 1/2 cups Arborio rice
1 lemon, zested and juiced
1 lemon, zested and juiced
1 cup freshly grated Parmesan, plus 1/2 cup for garnish
1/2 cup shredded mozzarella
1 cup half-and-half
5 cups panko bread crumbs
4 cups vegetable oil

Steps:

For the risotto: Heat the vegetable stock in a pot next to the risotto pot. Keep a ladle in it to use.
Saute the onion in the olive oil until wilted, add in the garlic and cook for another minute or so. Add in the Arborio rice and saute for a few minutes. Add in just enough stock to cover the rice and stir frequently.
As the rice absorbs the stock add the remainder of the stock and let the risotto cook through. (16 to 20 minutes). If it is not tender add some hot water until the risotto is tender.
When cooked through add in the lemon juice, lemon peel, Parmesan, mozzarella and half-and-half. Mix thoroughly. Let it cool for 1 hour or so.
To fry the balls: Heat the oil to 375 degrees F in a large pot. Place the panko bread crumbs in a shallow dish. Using a small spoon or small ice cream scooper form the risotto into 1-inch balls and roll them in the bread crumbs. Set aside until complete. Place a few balls in the hot oil at a time. Cook the balls for 2 to 3 minutes. Drain them on paper towels. Sprinkle with Parmesan and serve.

Tips:

To achieve the perfect creamy texture, stir the risotto frequently, allowing the rice to absorb the flavorful broth and release its starch.
Pay attention to the doneness of the rice. It should be al dente, with a slight bite to it, yet tender and creamy.
Use high-quality ingredients, especially the Parmesan cheese and the broth. These will greatly enhance the flavor of the risotto.
Don't overcrowd the pan when cooking the risotto. This will prevent the rice from cooking evenly and becoming mushy.
If you don't have white wine, you can substitute dry vermouth, chicken broth, or even water.
Feel free to add other ingredients to your risotto, such as sautéed mushrooms, roasted vegetables, or grilled shrimp.

Conclusion:

Lemon Parmesan Risotto is a delightful and versatile dish that can be enjoyed as a main course or a side dish. With its creamy texture, bright citrus flavor, and savory Parmesan cheese, it's a sure-fire hit with family and friends. Whether you follow the classic recipe or add your own creative twist, this risotto is a culinary adventure that will leave you craving more.