RCI-RC.002.0028.001
Lemon and Ricotta Risotto
Lemon and Ricotta Risotto is a light dish to use as either an appetizer or a side dish.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- extra virgin olive oil2 tbsp
- butter1 oz
- onion1 smallvery finely chopped
- Arbroio rice13 oz
- .5 litre hot vegetable stock1 unit
- zest of 1 lemon1 unit
- juice of 1/2 a lemon1 unit
- .5 oz ricotta5 unit
- few marjoram or thyme leaves1 unit
- salt and pepper1 unit
Method
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.