يوليو 3 2018
الريزوتو بالليمون
حضرنا لكم اليوم الريزوتو بالليمون، وصفة تتمتعون بها خلال الصيف، جرّبوها اليوم وفاجئوا أصدقائكم
شارك هذه الوجبة
المقادير
• 6 Cups Canned low-salt Chicken Broth
• 3 1/2 tbs Butter
• 1 1/2 tbs Olive Oil
• 2 Large Shallots, chopped
• 2 Cups Medium-grain White Rice
• 1/4 Cup Cooking Cream
• 1 Cup Freshly Grated Parmesan Cheese
• 2 tbs Chopped Fresh Parsley
• 2 tbs Fresh Lemon Juice
• 4 tsp Grated Lemon Peel
• Salt
• Pepper
طريقة التحضير
• Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes.
• Add rice; stir 1 minute. Add cooking cream and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
• Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.
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