My love to lemon is similar to my love to avocados (maybe you have noticed the cookies and cake I have posted) . Here is one of my favorite risotto recipes. Did you know that risotto originates from Northern Italy?
Check out the recipe
Ingredients for 4
2 tablespoons of olive oil
1 small piece of butter
1 onion, finely diced
400g risotto rice (Acquarello or Carnaroli or Riso Ticinese)
1 glass of white wine
Approx. 1 liter of vegetable broth
4 hands full of fresh young spinach
1.5 lemons (zest and juice)
4-5 tablespoons of mascarpone
2 tablespoons of freshly grated parmesan cheese
Salt and black pepper (or lemon pepper if you have it)
Heat the oil and butter in a large saucepan, add the onion and fry lightly, then add the rice and sauté until translucent. Deglaze with the wine (just pour the wine over the rice-onion mix) and let boil for a moment and then continuously add the vegetable broth. The real secret to a great risotto is to always stir and add enough of the broth. After approx. 15 minutes, carefully fold in the spinach, season with the lemon zest and juice, as well as pepper and salt. Last but not least, mix in the mascarpone and parmesan cheese and heat.
Variation: If you prepare the rice, you can just add anything you want into the risotto, like mushrooms, finely diced pumpkin, zucchini, or any other vegetable you like!