Lemon Rosemary Risotto

Name: Lemon Rosemary Risotto
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 100 ml dry white wine; 2 egg yolks; 2 organic lemons; 100 ml milk; olive oil; 50 grams just grated Parmigiano-Reggiano; 300 grams risotto rice ideally Carnaroli; fresh rosemary sprigs; 50 grams fresh onion (cipollotto) or use scallions; liter of vegetable stock

“Lemon Rosemary Risotto could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 540 calories, 12g of protein, and 21g of fat each. For $2.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It works well as an affordable main course. It is brought to you by Foodista. If you have just parmigiano-reggiano, risotto rice ideally carnaroli, lemons, and a few other ingredients on hand, you can make it. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a pretty good spoonacular score of 58%. Similar recipes are Butternut Squash and Rosemary Risotto with Pistachios and Lemon, Butternut Squash and Rosemary Risotto with Pistachios and Lemon, and Rosemary Saffron Risotto.”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Wine100 ml
Egg yolks2
Lemons2
Milk100 ml
Olive oil4 servings
Just parmigiano-reggiano50 g
Risotto rice ideally carnaroli300 g
Rosemary sprigs4 servings
Use scallionscipollotto50 g
Vegetable stock1 l

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	417 kcal
Protein	15.6 g
Fat	7.2 g
of which saturates	3.3 g
Carbohydrate	69.7 g
of which sugars	4.7 g
Fibre	2.3 g
Salt	2.4 g

Worked out from the 90% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 45 min

1
Place the stock on heat and keep at low simmer.Finely finely mince the rosemary leaves stripped from the stalks.Finely dice the fresh onion. Soften and wilt it well in a little olive oil mixed with water, till it has lost all crunch and is white and milky
2
Grate the zest - i.e. yellow part only, of the 2 lemons and squeeze one of them
3
Mix the egg yolks with the milk, the grated cheese, the juice of a lemon and the grated zest of two lemons and set aside.

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