This one’s truly easy. If the pepperoni version seemed like a bit much — this is the simple, light, and delicate kind.
It’s often made with spinach — so if you have some, toss it in near the end for an extra touch of green and nutrition.
- 1 l broth
- 250 ml of white wine
- 2 tsp. lemon zest
- 1 tbsp lemon juice
- 50 g butter
- 1 onion (preferably sweet)
- 300 g arborio rice
- for serving — grated Parmesan or chopped pistachios
- a few sprigs of parsley
Finely chop the onion and sauté it in butter until soft and translucent. Add the rice and lemon juice.
On low heat, stir gently as the rice absorbs the butter. Pour in the wine and stir constantly until it evaporates.
Start adding the stock a bit at a time. Once it’s mostly absorbed, add more — always stirring. Continue until the rice is nearly done but still slightly al dente.
Add the lemon zest, stir gently, cover, and let it sit for 5–6 minutes.
Before serving, sprinkle with Parmesan or pistachios. Top with chopped parsley.
A note on zest:
When zesting the lemon, avoid the white part — it’s bitter. If using a grater, go gently.
And a reminder: risotto isn’t exactly diet food. Arborio rice is one of the most calorie-dense varieties out there :)
Finely chop the onion and sauté it in butter until soft and translucent. Add the rice and lemon juice.
On low heat, stir gently as the rice absorbs the butter. Pour in the wine and stir constantly until it evaporates.
Start adding the stock a bit at a time. Once it’s mostly absorbed, add more — always stirring. Continue until the rice is nearly done but still slightly al dente.
Add the lemon zest, stir gently, cover, and let it sit for 5–6 minutes.
Before serving, sprinkle with Parmesan or pistachios. Top with chopped parsley.
A note on zest:
When zesting the lemon, avoid the white part — it’s bitter. If using a grater, go gently.
And a reminder: risotto isn’t exactly diet food. Arborio rice is one of the most calorie-dense varieties out there :)
