I love to cook and eat, and to feed people. The lemon risotto is kind of a shortcut - baked instead of stirred until your arm feels like it's going to fall off. And it's just as creamy and tasty as the classic version. Nice made with peas too. Think I'll have it with baked salmon. If you'd like the recipe I'll post it here.
I love to cook and eat, and to feed people. The lemon risotto is kind of a shortcut - baked instead of stirred until your arm feels like it's going to fall off. And it's just as creamy and tasty as the classic version. Nice made with peas too. Think I'll have it with baked salmon. If you'd like the recipe I'll post it here.
I love to cook and eat, and to feed people. The lemon risotto is kind of a shortcut - baked instead of stirred until your arm feels like it's going to fall off. And it's just as creamy and tasty as the classic version. Nice made with peas too. Think I'll have it with baked salmon. If you'd like the recipe I'll post it here.
sounds great - esp the non-stirring part
Here's the recipe for baked lemon risotto:
Preheat oven to 350 degrees.
1-1/2 cups Arborio rice
4 cups vegetable or chicken stock, or 3-1/2 cups stock and 1/2 cup dry white wine
1/2 onion, finely chopped
1 clove garlic, minced or grated
2 tbsp butter, cubed
1/2 tsp pepper
1/3 cup grated Parmesan
2 tbsp butter
Grated zest of 1 lemon
2-3 tbsp lemon juice
Place rice, stock, onion, garlic, 2 tbsp butter, and pepper in Dutch oven or other heavy pot. Cover and bake 30-35 minutes, until stock is absorbed.
Remove from oven and stir well. Add 2 tbsp butter and Parmesan and stir well. Add lemon zest and juice and stir well.
If you like, you can add asparagus tips during the last 5-7 minutes of cooking. Peas (frozen) can be added during the last 15-20 minutes of cooking.
I reheat leftovers in my trusty electric steamer for about 20 minutes.
Enjoy!
thanks for recipe - tomorrowтАЩs supper!
Hope you enjoy it. I like it with baked salmon or shrimp scampi.
Salmon sounds good