Lemon Risotto

Gluten Free
Health score
8%
Lemon Risotto
45 min.
6
442kcal

Suggestions


Indulge in the bright and zesty flavors of our delightful Lemon Risotto, a dish that perfectly balances creamy texture with a refreshing citrus twist. This gluten-free recipe is not only a feast for the taste buds but also a visual delight, making it an ideal choice for any occasion, whether as a side dish, a light lunch, or a main course that will impress your guests.

With a preparation time of just 45 minutes, you can easily whip up this elegant dish that serves six people. The combination of arborio rice, fresh lemon juice, and grated lemon peel creates a harmonious blend of flavors that will transport you to a sun-kissed Italian terrace. The addition of shallots and dry white wine enhances the depth of flavor, while the creamy Parmesan cheese and butter bring richness to every bite.

Not only is this Lemon Risotto a delicious option, but it also boasts a caloric breakdown that makes it a satisfying yet guilt-free choice. With 442 calories per serving, it’s a perfect way to enjoy a hearty meal without compromising on your dietary preferences. So, gather your ingredients, and let’s embark on a culinary adventure that will leave you and your loved ones craving more!

Ingredients

  • teaspoons lemon zest grated
  • cups chicken broth canned
  • tablespoons parsley fresh chopped
  • tablespoons juice of lemon fresh
  • 3.5 tablespoons butter 
  • ounces parmesan cheese freshly grated
  • cups arborio rice medium-grain white
  • 1.5 tablespoons olive oil 
  • 0.3 cup wine dry white
  • large shallots chopped

Equipment

  • bowl
  • sauce pan

Directions

  1. Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat.
  2. Add shallots and sauté until tender, about 6 minutes.
  3. Add rice; stir 1 minute.
  4. Add wine and stir until evaporated, about 30 seconds.
  5. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently.
  6. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper.
  7. Transfer to bowl and serve.

Nutrition Facts

Calories442kcal
Protein12.48%
Fat32.79%
Carbs54.73%

Properties

Glycemic Index
34.83
Glycemic Load
42.13
Inflammation Score
-7
Nutrition Score
15.020434741093%

Flavonoids

Malvidin
0.01mg
Catechin
0.08mg
Epicatechin
0.05mg
Eriodictyol
0.24mg
Hesperetin
0.76mg
Naringenin
0.11mg
Apigenin
2.88mg
Luteolin
0.02mg
Kaempferol
0.02mg
Myricetin
0.2mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:442kcal
22.1%
Fat:15.89g
24.45%
Saturated Fat:7.4g
46.25%
Carbohydrates:59.66g
19.89%
Net Carbohydrates:57.33g
20.85%
Sugar:1.27g
1.41%
Cholesterol:29.89mg
9.96%
Sodium:374.48mg
16.28%
Alcohol:1.03g
100%
Alcohol %:0.37%
100%
Protein:13.61g
27.22%
Folate:161.23µg
40.31%
Manganese:0.74mg
37.11%
Vitamin B3:6.04mg
30.22%
Vitamin B1:0.39mg
25.97%
Vitamin K:24.89µg
23.71%
Phosphorus:234.09mg
23.41%
Selenium:15.24µg
21.76%
Iron:3.63mg
20.14%
Calcium:146.65mg
14.66%
Copper:0.28mg
13.89%
Zinc:1.66mg
11.04%
Vitamin B5:0.96mg
9.58%
Potassium:331.31mg
9.47%
Vitamin B2:0.16mg
9.46%
Vitamin B6:0.19mg
9.44%
Fiber:2.33g
9.33%
Vitamin A:440.32IU
8.81%
Vitamin C:6.09mg
7.39%
Vitamin B12:0.44µg
7.35%
Magnesium:26.73mg
6.68%
Vitamin E:0.79mg
5.27%
Source:Epicurious