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Rach shares an easy recipe for lemon risotto, which also happens to be one of her family favorites.
"Serve with a bitter or winter greens salad. To add more protein, top with sautéed shrimp." –Rach
For another easy, lemony recipe, check out Katie Lee's Lemon Butter Pasta — only five ingredients!
Zest the lemons. Halve and juice them.
Warm stock and water in medium saucepot.
Heat a round bottom pan over medium to medium-high heat with EVOO, add onions, garlic, lemon zest and salt and white or red pepper, and soften a few minutes, stirring frequently. Add rice and toast a minute or so more, add wine and let it absorb fully. Add stock in stages, a few ladles at a time, stirring vigorously to let the starches develop. Risotto should take 18 minutes after first addition of broth. Add honey, butter, juice of the 2 lemons and stir 1 minute. Remove from heat and stir in cheese and basil, adjust seasonings and serve in shallow bowls topped with mint and pistachio.