Lemon Risotto (Rachael Ray)
Bake for Happy Kids
Bake for Happy Kids
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Ingredients

  • 1 quart chicken stock (I used 1L of salt reduced one)
  • 2 cups water (I didn't need to use this at all)
  • 1 tbsp extra-virgin olive oil
  • 1 small to medium onion, chopped
  • 2 cloves garlic, finely chopped or grated
  • 1 cup Arborio rice
  • 2 lemons 1/2 cup white wine
  • (I used Semillon Sauvignon Blanc)
  • 1/2 tsp sugar
  • 2 tbsp butter, cut into small pieces
  • 1/2 cup grated pecorino cheese, a couple of handfuls
  • ( I used the aged ones, added 80g into risotto and had 50g to serve)
  • 2 tbsp slivered mint leaves
  • (replaced with chervil which has slight minty and liquorice-like after-taste)

Instructions

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