Lemon Risotto by Ruan Goosen

Lemon Risotto by Ruan Goosen

Lemon Risotto by Ruan Goosen

I have a great story about this recipe. I absolutely love lemon. I even have a lemon tattoo. When my ex boyfriend and I had just moved in together, we invited one of his friends over for dinner. This friend happened to be a former London porn star from the 90's. Naturally, I turned to my best Italian cookbook for guidance and landed on this recipe.

WARNING: do not overdo the lemon. It happens much more easily than you think.

Nevertheless, the evening was a success and everyone's clothes stayed on that night. 😉

Ingredients

1. Risotto

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 cup Arborio rice

  • ½ cup dry white wine (optional)

  • 4 cups chicken or vegetable stock, kept warm

  • 1 large lemon, or two small lemons (zest and juice)

  • ½ cup grated Parmesan cheese

  • 2 tablespoons butter

  • Salt and freshly ground black pepper, to taste

  • Fresh chopped parsley for garnish (optional)

Instructions

In a small saucepan, heat the chicken or vegetable stock over low heat and keep it warm.

In a large saucepan, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until soft and translucent. Add the garlic and cook for another minute.

Add the Arborio rice to the pot and stir well so that the grains are coated in the oil. Cook for 2–3 minutes until the rice becomes slightly toasted.

If using wine, add the white wine and stir continuously until it has almost completely evaporated.

Add one cup of warm stock to the rice and stir constantly until it is absorbed. Continue adding the stock about half a cup at a time, stirring frequently and allowing it to absorb before adding more. This process should take about 18–20 minutes, until the rice is creamy but still slightly al dente.

Stir in the lemon zest and lemon juice, tasting as you go to avoid overpowering the risotto.

Remove the pot from the heat and stir in the Parmesan cheese and butter until melted and creamy. Season with salt and freshly ground black pepper to taste.

Serve the risotto immediately and garnish with fresh chopped parsley if desired.

Enjoy this lemon risotto as a bright and flavorful main dish or as a side to grilled meat or fish.

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