Photo: Ernest Porzi
Lemon and Parmigiano Risotto Recipe
9 ingredients
4 servings
openrecipes
I put it as a side dish, but it's perfect all on it's own, also. This is the first risotto I've made, and still my favorite, for the pure simplicity.
Estimated Nutrition (whole recipe, rough)
786
Calories
44g
Protein
38g
Fat
60g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small white onion, or ½ large chopped
- 1 ½ cups arborio or carnaroli rice (I always use arborio)
- ½ cup dry white wine
- 5 cups chicken stock/broth
- zest of 1 lemon *
- juice of ½ lemon * approximate- change to your taste
- 1 cup grated parmigiano reggiano cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes