Lemon Herb Spring Risotto
Discover a vibrant Lemon Herb Spring Risotto recipe that balances fresh herbs and zesty citrus, perfect for a refreshing spring meal.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
Arborio rice
1 cup
Butter
2 tbsp
Olive oil
1 tbsp
Spring onions (chopped)
1/2 cup
Garlic (minced)
2 cloves
Lemon juice
2 tbsp
Lemon zest
1 tsp
Vegetable broth
4 cups
Parmesan cheese (grated)
1/2 cup
Fresh parsley (chopped)
2 tbsp
Fresh mint (chopped)
1 tbsp
Salt
to taste
Black pepper
to taste
Instructions
1. Heat olive oil and butter in a large pan over medium heat.
2. Add chopped spring onions and minced garlic, sauté until fragrant.
3. Stir in Arborio rice, allowing it to toast for 2-3 minutes.
4. Gradually add vegetable broth, one cup at a time, stirring continuously until absorbed.
5. Once the rice is al dente, stir in lemon juice and zest.
6. Remove from heat and mix in Parmesan cheese, fresh parsley, and mint.
7. Season with salt and black pepper to taste.
8. Serve immediately, garnished with additional herbs if desired.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, add a splash of broth or water and warm gently on the stove over low heat.
Scan for cooking tips & leave a review!
itsonly.recipes/view/lemon-herb-spring-risotto
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
.webp)