Creamy Lemon Risotto

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Creamy Lemon Risotto

Difficulty: Medium - experience needed
Serves: 4

Preparation time:
Cooking time:


3 c chicken Stock
3 tbsp butter
1 tbsp olive oil
1/4 c finely chopped onion
1 c arborio rice
1 bunch diced asparagus or broccoli
1/2 lemon for grated lemon peel and lemon juice
1/4 c cream
1/4 c shredded parmesan cheese
1 tbsp chopped fresh parsley
1 chopped chicken breast or shrimp


Heat chicken stock to a simmer over medium heat.
Sauté onion in 1½ tbsp butter and olive oil in saucepan until tender, about 8 minutes.
Add rice and stir for 1 minute.
Add 1½ c hot chicken stock and simmer until absorbed, stirring frequently.
Add remaining stock and asparagus or broccoli.
Cook chicken or shrimp separately.
Simmer rice until creamy and tender, stirring frequently.
Stir in 1½ tbsp butter, cheese, cream, parsley, lemon juice, lemon peel, and chicken or shrimp.
Season with salt and pepper.


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