Enjoy a mouth-watering one-pot Risotto with lovely lemon flavour - the ultimate Spring dish!
Spring is finally here! Which means it’s time for delicious Spring creations. Creamy and mild, this risotto with a tangy lemon twist is comforting and fresh, reminiscent of Springtime. Dig into this dreamy risotto that melts your heart with every bite and makes you come back for more!
This easy to make recipe will delight your family and friends, the perfect dish to serve on a lovely Spring afternoon luncheon or dinner. Serves 4 | Cook time 45 minsIngredients
- 2 Tbsp Butter
- 1 Tbsp Olive Oil
- 1 Stalk Celery
- 2 Cloves Garlic
- 1 Tbsp Rosemary
- 2 Cups Arborio Rice
- 1 Cup White Wine
- 5 Cups Chicken Stock
- 1 Large Brown Onion
- ¼ Cup Sour Cream
- 1 Tbsp Dill, Chopped
- 1 Tbsp Lemon Zest (roughly 2 lemons)
- Meat from one Rotisserie Chicken, shredded
- 1 tsp Salt
- ¼ Cup Parmesan, grated
- 1 Zucchini
Instructions:
1. Heat a large, shallow pan to medium. Add the butter and oil. Add the onion and celery and salt. Sauté for 10 minutes until soft and translucent, being careful not to brown.
2. Then, add the garlic and rosemary to the pan and sauté for a couple more minutes. Add the rice to the pan and heat through, stirring regularly.
3. Once that's done, add the white wine to the pan and stir. Bring to the boil and allow to reduce into the rice, stirring regularly.
4. Add the stock in ½ cup at a time, stirring and allowing it to absorb every time. Once the rice starts to become creamy, it will not absorb, just stir and wait a couple of minutes before adding again.
5. Once all the stock has been added, add in the chicken and heat through, stirring regularly.
6. Take off the heat and add in the parmesan, stirring through. Add in the sour cream, dill and lemon zest. Season to taste with salt and pepper.
7. Using a vegetable peeler, make long ribbon strips from the zucchini and place on top of the risotto and it's ready to serve!
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