Lemon risotto with Emmental
Creamy risotto with Emmental and lemon.
Active time35 min
Cooking25 min
Total45 minResting : 2 min
Add to my week
Loading your week…
Ingredients
- 1 lemon
- 80 g shallots
- 40 g butter
- 80 g Emmental
- 1 l vegetable stock
- 320 g dry arborio rice
Preparation
Peel and chop the shallots. Wash the lemon, grate its zest and squeeze out the juice. Grate the Emmental. Heat the stock and keep it simmering.
1 lemon80 g shallots80 g Emmental1 l vegetable stock- knife
- grater
- saucepan
Melt 20 g of butter in a sauté pan. Cook the shallots for 3 minutes, add the rice and stir for 2 minutes. Add the stock a ladleful at a time, stirring and allowing each addition to be absorbed before adding the next, for 18 to 20 minutes.
40 g butter320 g dry arborio rice- sauté pan
- ladle
Remove from the heat and add the remaining butter, Emmental, zest and a spoonful of lemon juice. Taste before adding more juice. Cover and leave to rest for 2 minutes.
- sauté pan
Allergens
- Celery
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration