Lemon and Ricotta Risotto

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Lemon and Ricotta Risotto
Flickr - cyclonebill - Risotto med fennikel og citron.jpg


Lemon and Ricotta Risotto [1] [2] is a light dish to use as either an appetizer or a side dish.


  • 2 tbsp extra virgin olive oil
  • 1 oz butter
  • 1 small onion, very finely chopped
  • 13 oz Arbroio rice
  • 1.5 litre hot vegetable stock
  • zest of 1 lemon
  • juice of 1/2 a lemon
  • 5.5 oz ricotta
  • few marjoram or thyme leaves
  • salt and pepper


  1. Warm butter and olive oil in a pan.
  2. Include the onion, stir.
  3. Turn down heat to medium.
  4. Include rice by stirring in well.
  5. Include a few scoops of stock.
  6. Constantly stir.
  7. Include 1/4 of the lemon zest and juice.
  8. Include a seasoning of salt and pepper, stir in.
  9. Include more stock bit at a time, and stir.
  10. Ensure rice is cooked.
  11. Move pot from heat.
  12. Include ricotta, stir well.
  13. Include half of the marjoram (or thyme leaves).
  14. Leave to sit for ~4 min.
  15. To serve garnish with remaining lemon zest and herbs.


  1. de laurentiis, Gaida (2008). Giada's Kitchen New Italian Favorites. Clarkson Potter/Publishders. pp. 121. ISBN 978-0-307-34659-9. 
  2. Contaldo, Gennaro (2010). gennaro's Easy Italian. Headline Publishing Group. pp. 77. ISBN 978-0-7553-1788-2.