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Spring Risotto With Shallots and Lemon Recipe

Spring Risotto With Shallots and Lemon Recipe

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Ingredients:

Serving

Directions:

Chop shallots and celery finely.
In a small bowl, combine lemon juice, cream, and parmesan. Set aside.
Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened.
Add arborio rice and stir to coat rice with oil/butter.
Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender.
Add lemon zest and rosemary.
Remove from heat and stir in the reserved bowl of cream and lemon juice.
Add butter, pepper and salt and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	693.68 Kcal (2904 kJ)
Calories from fat	200.41 Kcal
		% Daily Value*
Total Fat	22.27g	34%
Cholesterol	50.69mg	17%
Sodium	387.7mg	16%
Potassium	417.58mg	9%
Total Carbs	100.65g	34%
Sugars	8.21g	33%
Dietary Fiber	4.86g	19%
Protein	14.43g	29%
Vitamin C	21.5mg	36%
Vitamin A	0.1mg	5%
Iron	1.1mg	6%
Calcium	144.9mg	14%

Amount Per 100 g
Calories	231.71 Kcal (970 kJ)
Calories from fat	66.94 Kcal
		% Daily Value*
Total Fat	7.44g	34%
Cholesterol	16.93mg	17%
Sodium	129.5mg	16%
Potassium	139.48mg	9%
Total Carbs	33.62g	34%
Sugars	2.74g	33%
Dietary Fiber	1.62g	19%
Protein	4.82g	29%
Vitamin C	7.2mg	36%
Iron	0.4mg	6%
Calcium	48.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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