Lemon and rosemary risotto finished with lactose-free mozzarella and grated pecorino. A recipe with a fresh and aromatic taste, ideal for those who love delicate flavors with a hint of lemon and rosemary aroma.
Toast the rice in a pan with a drizzle of oil.
Add the strained lemon juice and let the rice deglaze.
Start adding the vegetable broth, one ladle at a time, stirring and waiting for the liquid to be absorbed before adding more.
After about 10 minutes of cooking, add the rosemary sprigs and continue cooking until done.
Turn off the heat and finish the risotto with lactose-free mozzarella and grated pecorino.
Finally add the grated lemon zest for an extra touch of freshness.
Pan
Ladle
Grater
The chef recommends using other types of melty cheese to taste.
Italia
| Energy (kcal) | 325.86 |
| Carbohydrates (g) | 51.94 |
| of which sugars (g) | 0.88 |
| Fat (g) | 8.28 |
| of which saturates (g) | 5.1 |
| Protein (g) | 13.45 |
| Fibre (g) | 0.57 |
| Salt (g) | 0.76 |
