Lemon risotto

Submitted by enr on 25 Feb 2013
Ingredients
400 g rice
1 liter chicken broth
60 g butter
the juice and rind of 1 lemon
grated feta cheese Parmesan
parsley
Lemon risotto
Photo added on
Photo author
xevi
Method
In deep pan heat up the butter and lemon juice. Pour the rice and stir continuously. Pour a little of the broth until absorbed by the rice. A few minutes before end of cooking, add grated lemon rind, parmesan and parsley.
Containers:
Difficulty
Easy
Tested
1 user
25 Feb 2013
Author
vanja

Comments

I was looking for something simple, fast and limited products that I had at home and I picked this recipe. Risotto was very easy indeed, and I for the first time, only gently prevarih. I put a little basil + coriander, green, instead of parsley. I liked a lot - juicy, thick and creamy, with delicate lemon flavor, great side dish to fish (and not only). I came very well for 4 servings and was even less. Thanks for the recipe :)