Nigella Lemon Risotto

Nigella Lemon Risotto

Nigella Lemon Risotto combines shallots, celery, and rosemary with creamy richness and zesty lemon for a delectable dish ready in only 40 minutes!

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💛 Why You’ll Love This Lemon Risotto Recipe:

  • Indulge in a velvety texture with egg, Parmesan, and cream.
  • Lively lemon zest and juice bring a bright, tangy twist.
  • Rosemary adds a savory, aromatic touch.
  • Achieve the perfect al dente balance effortlessly.
  • Quick, yet sophisticated—ideal for any occasion.

❓ What Is Nigella’s Lemon Risotto Recipe?

Nigella’s Lemon Risotto is a creamy pleasure that blends aromatic rosemary, al dente rice, and zesty lemon for a fast and elegant dish full of vibrant and decadent tastes.

Nigella Lemon Risotto
Nigella Lemon Risotto

🍚 Nigella Lemon Risotto Ingredients

  • 2 shallots
  • 1 stick of celery
  • 60 grams unsalted butter
  • 1 tablespoon olive oil
  • 300 grams risotto rice (preferably vialone nano)
  • 1 litre vegetable stock (e.g., Marigold stock/bouillon powder)
  • zest and juice of ½ unwaxed lemon
  • needles from 2 small sprigs of fresh rosemary (finely chopped)
  • 1 large egg yolk
  • 4 tablespoons grated Parmesan cheese (plus more to sprinkle) – see Additional Information below
  • 60 millilitres double cream
  • Maldon sea salt flakes (to taste)
  • pepper (preferably white)

🍛 How To Make Nigella Lemon Risotto

  1. Blend the celery and shallots until they are minced finely in a Magimix.
  2. In a large saucepan, melt the shallot and celery mixture with half the butter, the oil, and the shallot and oil mixture for about 5 minutes, taking care not to let the mixture catch.
  3. Add the rice and toss to coat it well with the oil and butter. In a separate saucepan, bring the stock to a simmer and cook, stirring occasionally.
  4. Add the stock to the rice, spoonful by spoonful, and stir constantly until the stock is absorbed. Stir in one additional ladleful.
  5. Keep going until the rice reaches the desired texture of al dente. Equally important as adding hot water from the kettle is determining how much stock you’ll need.
  6. Before adding the lemon zest and rosemary to the risotto, whisk together the egg yolk, lemon juice, parmesan, cream, and pepper in a separate small bowl.
  7. Remove the risotto from the heat when it reaches the desired doneness, which is when the rice is softened but not completely cooked. Then, stir in the eggy, lemony mixture, along with the remaining butter and salt, and stir until well combined.
  8. After you’ve checked the seasoning, dig in and top with extra grated parmesan if you like.

💭 Recipe Tips

  • Add warm stock gradually, stirring constantly for a perfectly textured risotto.
  • Stop cooking when rice is al dente, ensuring a satisfying bite.
  • Whisk egg yolk, lemon, Parmesan, and cream separately for a smooth, rich infusion.
  • Taste before finishing; adjust salt and pepper for a perfectly seasoned dish.
Nigella Lemon Risotto
Nigella Lemon Risotto

🍗 What Pairs Nicely With Lemon Risotto?

Lemon Risotto complements roasted shrimp, crispy chicken thighs, seared scallops, cooked sausage, beans, fried or poached eggs, or a dollop of ricotta.

🎚 How To Store Leftovers Lemon Risotto?

  • In The Fridge: Refrigerate leftover lemon risotto for at least 3 to 5 days after transferring it to a sealed container.
  • In The Freezer: You may freeze leftover lemon risotto for up to 3 months if you kept in zip-top bags. Thaw in the fridge overnight night before reheating.

🥵 How To Reheat Leftovers Lemon Risotto?

  • Stove: Toss lemon risotto with a splash of water and heat for 4 minutes over low to medium heat, stirring often, or until heated through.
  • Microwave: Throw risotto in a microwave-safe dish and heat for 30 seconds to 1-minute bursts, stirring between each, or until hot.

FAQs

Why does lemon risotto go mushy?

Overcooking leads to mushy lemon risotto precise timing preserves al dente texture by preventing excess liquid absorption.

How do you fix salty lemon risotto?

To fix salty lemon risotto, add a small amount of starchy food like rice, barley, quinoa, pasta, or couscous to absorb excess salt.

Why is my lemon risotto crunchy?

If lemon risotto is crunchy, add more broth and continue cooking to ensure the rice absorbs enough liquid for the desired texture.

How do you fix overcooked lemon risotto?

To fix overcooked lemon risotto, add a small amount of liquid, like vegetable or chicken broth, to rehydrate and improve texture.

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Nigella Lemon Risotto Nutrition Facts

Amount Per Serving

  • Calories 313.2
  • Total Fat 11.3g
  • Saturated Fat 4. g
  • Cholesterol 17.4mg
  • Sodium 1,212.7mg
  • Potassium 204.0mg
  • Total Carbohydrate 44.9g
  • Dietary Fiber 2.9g
  • Sugars 1.1g
  • Protein 9.0g

Nigella Lemon Risotto

Difficulty:BeginnerPrep time: 15 minutesCook time: 25 minutesRest time: minutesTotal time: 40 minutesServings:2-4 servingsCalories:313.2 kcal Best Season:Suitable throughout the year

Description

Nigella Lemon Risotto combines shallots, celery, and rosemary with creamy richness and zesty lemon for a delectable dish ready in only 40 minutes!

Ingredients

Instructions

  1. Blend the celery and shallots until they are minced finely in a Magimix.
  2. In a large saucepan, melt the shallot and celery mixture with half the butter, the oil, and the shallot and oil mixture for about 5 minutes, taking care not to let the mixture catch.
  3. Add the rice and toss to coat it well with the oil and butter. In a separate saucepan, bring the stock to a simmer and cook, stirring occasionally.
  4. Add the stock to the rice, spoonful by spoonful, and stir constantly until the stock is absorbed. Stir in one additional ladleful.
  5. Keep going until the rice reaches the desired texture of al dente. Equally important as adding hot water from the kettle is determining how much stock you’ll need.
  6. Before adding the lemon zest and rosemary to the risotto, whisk together the egg yolk, lemon juice, parmesan, cream, and pepper in a separate small bowl.
  7. Remove the risotto from the heat when it reaches the desired doneness, which is when the rice is softened but not completely cooked. Then, stir in the eggy, lemony mixture, along with the remaining butter and salt, and stir until well combined.
  8. After you’ve checked the seasoning, dig in and top with extra grated parmesan if you like.

Notes

  • Add warm stock gradually, stirring constantly for a perfectly textured risotto.
    Stop cooking when rice is al dente, ensuring a satisfying bite.
    Whisk egg yolk, lemon, Parmesan, and cream separately for a smooth, rich infusion.
    Taste before finishing; adjust salt and pepper for a perfectly seasoned dish.
Keywords:Nigella Lemon Risotto

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