Risotto al Limone

Risotto al Limone is a creamy and zesty Italian dish that beautifully balances the richness of Arborio rice with the bright freshness of lemon. This gluten-free delight is perfect for a light lunch, offering a comforting yet invigorating experience.

Ingredients

• Arborio rice - 150 grams
• Vegetable broth - 500 ml
• Dry white wine - 100 ml
• Lemon - 1, zested and juiced
• Shallot - 1, finely chopped
• Garlic - 1 clove, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 30 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. In a saucepan, bring the vegetable broth to a simmer and keep it warm over low heat.
2. In a separate large pan, heat the olive oil over medium heat. Add the chopped shallot and minced garlic, sautéing until translucent, about 2-3 minutes.
3. Add the Arborio rice to the pan, stirring to coat the rice in the oil and cook for about 1-2 minutes until it becomes slightly translucent.
4. Pour in the dry white wine and stir until it's mostly absorbed by the rice.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each ladle to be absorbed before adding the next. Continue this process for about 18-20 minutes until the rice is al dente.
6. Once the rice is cooked, remove the pan from heat and stir in the lemon zest, lemon juice, grated Parmesan cheese, and season with salt and black pepper to taste.
7. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from lemon and parsley.
• Provides a good source of carbohydrates for energy.

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