Monday, August 17, 2009

Lemon Risotto

Yesterday Melissa and I had fairly large lunches, so when it came time to eat dinner, we found we had the perfect light meal already scheduled: Lemon Risotto from What's Gaby Cooking?

Bring chicken broth and water to a boil (as in the back pot below). In the other pot, we had melted butter and then added the shallots, sauteed them, and then added the rice. We then added the wine, and then about 1/2 cup of the broth and water at a time until each serving is absorbed.

After it has all been absorbed, added the Parmesan, marscapone, lemon juice and lemon zest, salt and pepper.

The dish turned out quite creamy, and was a really good light dinner for us. However, it was probably a bit too creamy for our tastes; we would cut down on the marscapone if we were to make this again. In addition, some sliced green onions for garnish would have blended in perfectly, too.

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