lemon risotto

This Instant Pot Lemon Asparagus Risotto brings all the vibrant flavors of spring to your bowl. Made with fresh asparagus, zesty lime, and arborio rice, this gluten-free risotto is the best one-pot meal.

Instant Pot Lemon Asparagus Risotto

Arborio Rice

Asparagus

Olive Oil (divided)

Onion (diced)

Garlic (minced)

Vegetable Broth

Unsalted Butter

(adjust

Green peas (frozen, I used petite green peas

Lemon juice

Parmesan cheese

Black Pepper (freshly ground, to taste)

Parmesan cheese (grated)

Red Chili Flakes (optional)

Saute Aromatics

Heat the instant pot in sauté mode and add 1 tablespoon olive oil. Add onions and garlic, and sauté for 2-3 minutes.

Deglaze

Add broth and deglaze the pot making sure nothing is stuck to the bottom.

Add Rice

Add the rice, butter, salt and stir well. Make sure all the rice is covered in broth. Close lid with vent in sealing position.

Pressure Cook

Pressure Cook on high pressure for 6 minutes. When the instant pot beeps, quick release the pressure manually.

Cook Asparagus

(Optional) If the asparagus* you are using is thick, then while the rice is cooking, saute asparagus in 1 tablespoon olive oil in a skillet on stovetop for 5-8 minutes until it is tender. Take out and set aside.

Combine

Add the asparagus, green peas and lemon juice. Then stir in the parmesan. Keep stirring until the cheese is incorporated well into the rice. Adjust salt and pepper to taste. Cover the instant pot with a lid and let it sit for 5 minutes.

Serve

Serve garnishing with grated parmesan and crushed red chili pepper (if using).

Creamy lemon risotto with fresh herbs and garlic! All the flavor of classic risotto, made vegan &amp; gluten-free. Just 10 ingredients required!

Lemony Risotto with Fresh Herbs &amp; Garlic

water

light coconut milk

turmeric ((optional, for color))

thyme

butter

shallot,

garlic,

tsp lemon zest ((~1/2 medium lemon //

arborio rice

sea salt

dry white wine ((such as Sauvignon Blanc or Pinot Gris))

lemon juice

herbs

BROTH: In a medium saucepan, combine water, coconut milk and turmeric (if using). Stir and bring to a simmer over medium heat. Once simmering, reduce heat to low to keep the mixture warm. Add thyme sprigs to infuse the broth with herby goodness!

RISOTTO: Heat a large rimmed skillet over medium heat. Add vegan butter (or olive oil) and shallot, and cook, stirring occasionally, until somewhat translucent — about 3-5 minutes. Add the garlic and lemon zest and sauté for 1 minute until fragrant.

Reduce heat to medium-low and add the arborio rice and salt and cook for 1 minute, stirring to coat. Add dry white wine and cook for 1-2 minutes, stirring frequently, or until the liquid is absorbed.

Using a ladle or measuring cup, add warmed broth 1/2 cup (120 ml) at a time, stirring almost constantly, giving the risotto little breaks to come back to a simmer. The heat should be medium, and there should always be a slight simmer. You want the mixture to be cooking but not boiling, or it will get gummy and cook too fast.

Continue to add broth, stirring to incorporate, until the rice is al dente — cooked through but still has a slight bite. This whole process should only take 15-20 minutes (time based on original recipe // adjust if altering number of servings).

Once the rice is cooked, stir in the lemon juice and fresh herbs. Taste and adjust as needed, adding more salt for balance, lemon juice for brightness, or herbs for freshness and flavor.

To serve, divide risotto between serving bowls and garnish with extra herbs and lemon zest (optional). Best when fresh, though leftovers will keep covered in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop over medium heat, adding vegetable broth or water as needed to rehydrate. Not freezer friendly.

https://www.youtube.com/watch?v=YariHLavHjs

Creamy lemon risotto with fresh herbs and garlic! All the flavor of classic risotto, made vegan & gluten-free. Just 10 ingredients required!

Full Recipe: https://minimalistbaker.com/lemon-risotto-with-fresh-herbs-garlic/
 
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Lemony Risotto with Fresh Herbs and Garlic | Minimalist Baker Recipes

Lemon basil risotto is topped with a luxurious swirl of creamy burrata in this flavorful Italian main course.

Lemon Basil Risotto with Burrata

vegetable stock, (or chicken stock)

tbsp butter

tsp kosher salt

shallots, (minced)

garlic, (minced)

white wine, (or vermouth)

lemon

baby spinach

basil

parsley

oz shredded parmesan cheese

olive oil

oz burrata cheese

Put the rice into a fine mesh strainer and place the strainer over a medium saucepan. Pour the vegetable or chicken stock over the rice to wash the starch off the grains and into the stock. Put the saucepan on medium heat and bring it to a simmer. Once it's simmering, shut off the heat and cover the saucepan to keep it hot.

Melt the butter over medium heat in a large skillet or saucier. Let the butter foam up and subside and then add the salt and shallots. Saute the shallots until soft and golden, about 3-4 minutes. Add the garlic and saute for 30 seconds more.

Add the rice and saute for 2 minutes, or until it smells a little toasty. Add the wine wine; simmer until absorbed, 1-2 minutes. Add the stock a ladleful or two at a time, stirring occasionally. Allow each addition to be almost absorbed (you don't want the rice to get dry and stick to bottom) and keep the rice at a very gentle simmer. The risotto will be done when you have used most of the stock and the rice just tender but not mushy, about 20-25 minutes. Taste the risotto and add more salt if needed. Stir in the lemon juice and lemon zest.

While the risotto is cooking, make the spinach basil pesto. Add the spinach, basil, and parsley to the bowl of a food processor and pulse until they are finely chopped. Add the parmesan cheese, turn on the processor, and then drizzle in the olive oil. Once everything is combined, set the pesto aside until the risotto is done.

To finish the risotto, stir in the pesto. Then taste and see if it needs more salt or lemon juice and adjust the seasoning. Portion out the risotto to four bowls. Top each bowl of risotto with 2 oz of burrata. Sprinkle a little more parmesan or finely chopped basil over the risotto if desired.

Zesty lemon and delicate fennel are a delicious combination in this creamy risotto. The crispy sage garnish takes it to another level. Spring flavours also take centre stage in this asparagus, pecorino and lemon risotto.

Lemon and fennel risotto with crisp-fried sage

1-1.2 litres fresh vegetable stock

slightly salted butter

shallots, finely chopped

celery sticks, finely chopped

fennel bulb (about 200 grams), trimmed and chopped

carnaroli or arborio risotto rice

tbsp finely chopped fresh sage

extra-dry vermouth or dry white wine

tbsp cream

For the garnish

sage leaves

Bring the stock to the boil in a large pan, and keep hot over a low heat. Meanwhile, remove half the zest of the lemon with a potato peeler, taking care not to remove much of the bitter white pith, then slice it thinly across into small lengths like pine needles. Grate the zest from the other half of the lemon onto a saucer.

Melt 50g of the butter in a medium pan with a lid. Stir in the shallots and a little salt and pepper, then cover and cook over a low heat for 5 minutes. Uncover, stir in the celery, fennel and most of the lemon zest ‘pine needles’, then replace the lid and cook for a further 5 minutes or until the shallots are soft and translucent but not browned.

Stir in the rice and chopped sage, then cook for 1 minute or until all the grains are coated in butter and the edges of the rice look translucent.

Add the vermouth or wine and simmer gently, stirring, until it has been absorbed by the rice. Add a ladleful of the hot stock and stir until it’s all been absorbed before adding another. Continue this way for 30-35 minutes, stirring constantly, until the rice is creamy and tender but still has a little bite. You may not need all the stock.

While the risotto is cooking, prepare the garnish. Heat the olive oil in a small frying pan, then add the sage leaves, a few at a time, and fry for a few seconds. Swiftly remove with a slotted spoon and leave to drain on kitchen paper.

Turn off the heat under the risotto and stir in the cream, the grated lemon zest, 25g of the parmesan (or alternative) and the remaining 15g butter. Season to taste with salt and pepper. The risotto should be of a loose enough consistency to flow, so add more stock if necessary.

Ladle the risotto into warm, shallow bowls or soup plates, then scatter with a little more grated cheese, the crisp fried sage leaves and the remaining lemon zest ‘pine needles’. Serve straightaway.

Let me show you how to make this lemon risotto recipe at home! It's restaurant quality, but the method is easy and it's ready in 30 min.

Lemon Risotto Recipe

shallots,

dry white wine

chicken broth

Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes.

Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.

Deglaze pan with wine, stirring to combine until wine is absorbed.

Add 1 cup of broth to pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly.

Continue to add broth and stir until rice is cooked to al dente.

Stir in lemon zest, lemon juice, and grated Parmesan cheese.

Season with sea salt and black pepper to taste.

Pros: 
Easy to make
Flavor is AMAZING! 
A little bit goes a long way

Cons: 
This recipe demands your full attention. 
Depends on if you like your risotto like “rice” or “creamy polenta.”  Recommend reducing amount of Chicken broth. I stopped at 4 cups, and it was pretty soupy.

This spring pea risotto is light and creamy with lots of fresh herbs and parmesan cheese! It&#39;s easy to make and comes together in 30 minutes!

Spring Pea Risotto

peas

unsalted butter

shallot (diced)

garlic (minced)

white cooking wine

vegetable stock (substitute chicken stock

parmesan cheese (shredded)

lemon zest

fresh mint (substitute other fresh herbs like basil)

salt and pepper (to taste)

The first step is to blanch the fresh peas so that they stay crisp and bright green. Bring a large pot of salted water to a rolling boil. Fill a large bowl with ice and cover with with water. Set aside.

Drop the peas into the boiling water and blanch for 1-2 minutes.

Remove the peas and immediately immerse in the ice bath for about 20 seconds. Drain and set aside. Note: Do NOT leave the peas in the water as they will get soggy.

In a medium pot, heat your vegetable stock over medium heat until simmering (you can also use a microwave if you&#39;re lazy like me). Remove from the heat and set aside.

In a large skillet or stockpot, melt the butter over medium heat and sauté the shallots, and garlic for about 5 minutes or until soft and fragrant. 

Add in the rice and toast, stirring frequently, for about 2 minutes. Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Add in ½ cup of the warmed vegetable stock and the fresh thyme, and stir the risotto until completely absorbed, then add in another ½ cup and repeat. Continue to add in the stock ½ cup at a time until it&#39;s all absorbed and the rice is fully cooked. 

Stir in the parmesan, blanched peas, and lemon juice. Then taste and add salt and pepper if needed. 

Garnish the spring pea risotto with fresh herbs and lemon zest and enjoy! I also love to add some fresh spring peas and microgreens too!

Crispy pan-roasted chicken on creamy lemon risotto is an easy, delicious family recipe. Just as perfect for weeknight meals as it is for dinner parties.

Lemon risotto with pan-roasted chicken

chicken breasts

tbsp finely chopped rosemary

onion (finely chopped)

garlic

500 g (approximately 2 cups) risotto rice

white wine

chicken stock

tbsp Mascarpone

salt and pepper

chopped parsley, (to serve)

Pre-heat the oven to 200º/390ºF.&nbsp;

Season the chicken breasts with salt, pepper and finely chopped rosemary on both sides.&nbsp;

Add olive oil to an oven-safe pan and sear the chicken, skin-side down, over high heat until golden brown. Place the pan into the oven and allow to roast for 15-20 minutes (depending on size and if you are using bone-in chicken) or until the chicken breasts just cooked through. Remove and allow to rest.&nbsp;

In the meantime, add 2 tablespoons of olive oil to a large, deep pan and sauté the onion until soft and translucent. Add the garlic and lemon zest and cook for 30 seconds before adding the risotto rice.&nbsp;

Allow the rice to toast for a minute, stirring to coat in the oil, then pour in the wine. Stir to combine and allow the rice to simmer until reduced.&nbsp;

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Top 7 lemon risotto recipes from across the web

The most viewed lemon risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lemon Asparagus Risotto

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The most viewed lemon risotto recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine