An extra-creamy lemon risotto prepared without oil and without butter. Perfect for a lunch with friends: creamy and flavorful thanks to the crescenza and Parmesan, with a fresh lemon note. Saffron is optional and is used only for color.
Step 1 of 6: Salt the rice and toast it dry directly in a saucepan or wide pan.
Step 2 of 6: Deglaze the rice with the juice of 2 lemons.
Step 3 of 6: Cook the rice like a classic risotto: each time the rice dries out, add a ladleful of hot water or broth until cooked.
Step 4 of 6: Five minutes before the end of cooking, add the saffron (if using it) and the crescenza to finish with a creamy texture.
Step 5 of 6: For the last two minutes, cover with the lid with the heat off to make the risotto creamier.
Step 6 of 6: Give the risotto one final toss with the heat off, add Parmesan to taste, adjust the salt and pepper, and serve hot. If desired, grate lemon zest over the top.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk
| Average values | Per serving203 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,006 kJ480 kcal | 990 kJ237 kcal |
| Fat | 13.99 g | 6.9 g |
| of which saturated fatty acids | 8.35 g | 4.12 g |
| Carbohydrates | 73.38 g | 36.19 g |
| of which sugars | 2.45 g | 1.21 g |
| Fibre | 1.58 g | 0.78 g |
| Protein | 18.67 g | 9.21 g |
| Salt | 0.43 g | 0.21 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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