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.
Salt the rice and toast it dry directly in a saucepan or wide pan.
Deglaze the rice with the juice of 2 lemons.
Cook the rice like a classic risotto: each time the rice dries out, add a ladleful of hot water or broth until cooked.
Five minutes before the end of cooking, add the saffron (if using it) and the crescenza to finish with a creamy texture.
For the last two minutes, cover with the lid with the heat off to make the risotto creamier.
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.
Saucepan or wide pan
Ladle
Grater (for lemon zest)
Italia, Toscana
| Energy (kcal) | 236.53 |
| Carbohydrates (g) | 36.2 |
| of which sugars (g) | 1.21 |
| Fat (g) | 6.9 |
| of which saturates (g) | 4.11 |
| Protein (g) | 9.21 |
| Fibre (g) | 0.78 |
| Salt (g) | 0.2 |
