LEMON RISOTTO RECIPE RECIPES
LEMON BISCUITS RECIPE - BBC GOOD FOOD
Who could resist a zesty treat? These dainty melt-in-the-mouth lemon biscuits make a scrumptious addition to an afternoon tea spread
Provided by Sarah Cook
Categories Afternoon tea, Treat
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 12 minutes
Yield Makes 20
Number Of Ingredients 8
Steps:
- Stir together the butter, sugar, egg yolk, vanilla and zest from 1 lemon using a wooden spoon. Stir in the flour – you might need to get your hands in at the end. Tip onto a floured surface, bring together into a smooth dough, then roll out, half at a time, and stamp out 5-6cm rounds. Keep re-rolling trimmings, you should get about 40 biscuits. Arrange on trays lined with baking parchment, cover with cling film and chill for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Bake the biscuits for 8-12 mins until pale golden, then cool. Once cool, spread half the biscuits with a little lemon curd and top with a second biscuit. Arrange the biscuits on wire racks over trays. Mix enough lemon juice into the icing sugar to give a runny consistency, then drizzle over the biscuits. Scatter over a bit more lemon zest and leave to set.
Nutrition Facts : Calories 202 calories, FatContent 8 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 31 grams carbohydrates, SugarContent 18 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.14 milligram of sodium
LEMONY PRAWN & PEA RISOTTO RECIPE - BBC GOOD FOOD
Stirring can be strangely soothing, as you'll find when preparing this summery seafood risotto
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
- Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Nutrition Facts : Calories 442 calories, FatContent 10 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 69 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 21 grams protein, SodiumContent 4.4 milligram of sodium
More about "lemon risotto recipe recipes"
ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES
You can always use leftover risotto – just start the recipe from step 6
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving
From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet
Calories 549 calories per serving
- Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
- Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
- Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
- Pour in the wine and let it bubble away for a couple of minutes, stirring regularly. Start ladling in the stock bit by bit, stirring it through the rice and allowing each ladleful to become absorbed before adding the next. Continue until the rice is cooked through – about 15 to 20 minutes.
- Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
- Place the pistachios in a bowl and cover with boiling water. Set aside for 20 minutes, then drain and remove the skins; this gives your filling a better colour and smoother texture.
- Chop the pistachios, mozzarella, caciocavallo cheese, and the tomatoes, then combine with the oregano and lemon zest. Season to taste with sea salt and black pepper.
- To form the arancini, scoop a portion of the cooled risotto into your hand. Spoon 1 tablespoon of the filling mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining risotto and filling.
- For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, and finally the crumbs, ensuring the rice is completely coated. Set aside.
- To make the arrabbiata sauce, peel and finely slice the garlic, finely slice the chilli and pick the basil, finely chopping the stalks.
- Place the garlic, chilli and basil stalks in a pan over a medium heat with a splash of olive oil and fry for 2 minutes. Pour in the tomatoes, season and cook for 10 minutes over a medium-low heat. Transfer to a blender and blitz until smooth.
- Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
- Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
- Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking.
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RISOTTO WITH LEMON AND SHRIMP FOR TWO RECIPE | FOOD NETWORK
This risotto with lemon and shrimp has simple yet elegant flavors. Traditionally, risotto is made in large batches to feed a crowd, but here I'm breaking that tradition and showing you how to make it for exactly two people!
From foodnetwork.com
Reviews 4.9
Total Time 45 minutes
Category main-dish
From foodnetwork.com
Reviews 4.9
Total Time 45 minutes
Category main-dish
- Season with salt and pepper to taste, then add the shrimp back in. Toss to incorporate and cook until the shrimp are cooked all the way through, 2 to 3 minutes. Divide evenly into 2 bowls and serve!
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LEMON MARMALADE RECIPE - BBC GOOD FOOD
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
From bbcgoodfood.com
Total Time 3 hours 20 minutes
Category Condiment, Snack
Cuisine British
Calories 40 calories per serving
From bbcgoodfood.com
Total Time 3 hours 20 minutes
Category Condiment, Snack
Cuisine British
Calories 40 calories per serving
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
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RISOTTO RECIPES - BBC GOOD FOOD
Master this collection of classic Italian risotto recipes. Try autumnal pumpkin and butternut squash, or the winning standby combination of chorizo & pea risotto.
From bbcgoodfood.com
Cuisine Italian
From bbcgoodfood.com
Cuisine Italian
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EASY RISOTTO RECIPES - OLIVEMAGAZINE
Try one of our best risotto recipes for a midweek meal, a summer dinner party or as wintery comfort food. From simple butternut to impressive radicchio and pancetta; we've got every occasion covered
From olivemagazine.com
From olivemagazine.com
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LEMON SEAFOOD RISOTTO RECIPE | ALLRECIPES
A delicious spring/summer dish with a great creamy texture and taste!
From allrecipes.com
Reviews 4.1
Total Time 55 minutes
Category Risotto
Calories 329.6 calories per serving
From allrecipes.com
Reviews 4.1
Total Time 55 minutes
Category Risotto
Calories 329.6 calories per serving
- Add the scallops, shrimp, peas, and red pepper. Cook, stirring constantly, until the remaining liquid is almost absorbed, and the seafood has cooked, about 5 minutes. When the rice is just tender and slightly creamy, season with Parmesan cheese, basil, lemon juice, and pepper.
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BEST RISOTTO RECIPE | BON APPéTIT
Risotto is like a clingy baby. You can’t put it down, you can’t walk away from it, and you can’t ignore it. Its needs are simple, it just wants all of you. And if you give it all of your patient attention, it will turn into a puddle of love. This simple, pure, unadulterated version stands up on its own, but it also makes an excellent canvas for seasonal ingredients, like snap peas in spring, cherry tomatoes in summer, mushrooms in fall, and lemon in winter.
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Divide risotto among warm bowls. Top each with a grind of pepper. Serve with remaining ½ cup Parmesan alongside for passing. TOPPINGS BA’s Best Risotto Parmigiano is good enough to serve on its own, but it’s also an excellent canvas for a whole host of toppings. Here are a few options we love, for whatever season you’re in. Spring: Buttered Sugar Snap Peas with Mint Heat 4 Tbsp. unsalted butter in a large skillet over medium until foaming, about 1 minute. Add finely chopped white and light green parts of 5 scallions, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until scallions are bright green and aromatic, 1–2 minutes. Add 1 lb. sugar snap peas (trimmed, cut in half lengthwise), season again, and cook, tossing occasionally, until crisp-tender, 2–3 minutes. Remove from heat and stir in ½ cup sliced mint leaves. Spoon peas and any pan juices onto BA’s Best Risotto. Summer: Burst Cherry Tomato Sauce Heat 2 Tbsp. unsalted butter and 2 Tbsp. extra-virgin olive oil in a large skillet over medium until butter is foaming. Add 4 crushed garlic cloves, season with kosher salt and freshly ground black pepper, and cook, stirring occasionally, until garlic is aromatic and starting to brown, 1–2 minutes. Add 2 pints cherry tomatoes and increase heat to medium-high. Cook, tossing frequently and pressing down on tomatoes with a wooden spoon to encourage skins to split, about 5 minutes. Add ½ tsp. red pepper flakes and toss to combine. Taste and season with kosher salt and freshly ground black pepper, if needed. Spoon tomatoes and pan sauce onto BA’s Best Risotto. Drizzle with oil. Fall: Browned Mushrooms with Thyme Heat ¼ cup extra-virgin olive oil in a large skillet over medium-high until shimmering. Add 1 lb. mushrooms (such as shiitake, crimini, or maitake, trimmed, caps torn into 2" pieces) and cook, tossing occasionally, until they begin to soften and release some liquid, 3–4 minutes. Season with kosher salt and freshly ground black pepper and cook, tossing occasionally, until deeply browned and tender, 8–10 minutes. Add 5 crushed garlic cloves, 2 Tbsp. unsalted butter, and 4–5 sprigs thyme and cook, tossing occasionally, until garlic softens and butter is golden brown, about 3 minutes more. Remove from heat and add 2 Tbsp. white wine vinegar or fresh lemon juice. Toss to coat, scraping up any browned bits from surface of pan. Pluck out thyme sprigs. Spoon mushroom mixture onto BA’s Best Risotto. Winter: Lemon and Chives Stir finely grated zest of 2 lemons, ½ cup thinly sliced chives, and 5 Tbsp. extra-virgin olive oil in a small bowl; season with kosher salt and freshly ground black pepper. As soon as BA’s Best Risotto is done, stir in 3 Tbsp. fresh lemon juice. Spoon lemon-chive mixture onto risotto.
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LEMON MARMALADE RECIPE - BBC GOOD FOOD
Homemade marmalade needn't be hard work - this simple method cooks lemons whole to start, saving time and effort
From bbcgoodfood.com
Total Time 3 hours 20 minutes
Category Condiment, Snack
Cuisine British
Calories 40 calories per serving
From bbcgoodfood.com
Total Time 3 hours 20 minutes
Category Condiment, Snack
Cuisine British
Calories 40 calories per serving
- Leave to cool for 10-15 mins (this will prevent the lemon shreds sinking to the bottoms of the jars), remove the muslin bag, then gently stir in one direction to disperse any scum (small air bubbles on the surface). Pour jam into warm sterilised jars and seal straight away.
See details
EASY RISOTTO RECIPES - OLIVEMAGAZINE
Try one of our best risotto recipes for a midweek meal, a summer dinner party or as wintery comfort food. From simple butternut to impressive radicchio and pancetta; we've got every occasion covered
From olivemagazine.com
From olivemagazine.com
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LEMON RISOTTO | NIGELLA'S RECIPES | NIGELLA LAWSON
Mix the lemon zest and the rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper. When the risotto is ready - when the rice is no longer chalky, but …
From nigella.com
From nigella.com
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RISOTTO RECIPES | ALLRECIPES
Creamy risotto with softened mushrooms and a sprinkling of cheese seems like a dish best ordered at a restaurant instead of made at home. That's because traditionally risotto is made slowly, …
From allrecipes.com
From allrecipes.com
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LEMON CHEESECAKE RECIPE | ALLRECIPES
I made the graham cracker crust from this website (Graham Cracker Crust I). I didn't have any lemon yogurt so I used vanilla yogurt instead plus the 2 1/2 tbs of lemon juice (like the recipe states) and a zest of one lemon …
From allrecipes.com
From allrecipes.com
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SAFFRON RISOTTO | RISOTTO ALLA MILANESE RECIPE - RECIPES ...
Jan 22, 2020 · Saffron risotto (Risotto alla Milanese) is probably one of the most famous risotto recipe. Creamy and tasty, saffron risotto is made with rice, saffron, butter, meat stock, dry white wine and Parmigiano cheese. The rice traditionally used for this recipe …
From recipesfromitaly.com
From recipesfromitaly.com
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EASY BAKED RISOTTO RECIPE - THE SPRUCE EATS
Dec 15, 2021 · Baked risotto is a super-easy way to make this delectable recipe, removing all the traditional labor associated with cooking risotto on the stovetop: stirring, adding stock, and then stirring again. The recipe …
From thespruceeats.com
From thespruceeats.com
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