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Description
Rachael Ray
Ingredients
US|METRIC
4 SERVINGS
- 6 cups chicken stock
- 2 lemons (1 peeled, yellow part only, 1 zested and juiced, about 1 1/2 tsp. zest and 4 tbsp. juice)
- 2 Tbsp. olive oil
- 2 shallots (large, finely chopped)
- 1 clove garlic (finely chopped)
- salt
- 1/2 cup dry white wine
- 3 mascarpone cheese (rounded tbsp.)
- 1 cup parmigiano-reggiano (freshly grated, plus more for garnish)
- 3 leaves basil (torn)
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Directions
- In a medium pot, heat the stock and the lemon peel over medium-low. Cover and keep warm.
- In a round-bottom pan or large skillet, heat the olive oil, two turns of the pan, over medium-high. Add the shallots and garlic and stir until softened, about 5 minutes. Add the rice; stir until coated, about 1 minute. Season with salt and pepper. Add the wine; stir until evaporated, about 2 minutes. Add about 2 cups warm stock and cook, stirring frequently, until almost evaporated, about 6 minutes. Add 2 more cups stock and cook, stirring frequently, until almost evaporated, about 6 minutes more. Add 1 cup stock and the lemon zest; stir until almost evaporated, about 3 minutes. Taste the rice. If it's tender but still has a bite to it, stir in the lemon juice, mascarpone and 1 cup Parmigiano-Reggiano. Season and stir in some of the remaining stock if the risotto isn't saucy enough. Divide among bowls; garnish with basil and more grated cheese.
NutritionView More
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800Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories800Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat27g135% |
Trans Fat |
Cholesterol155mg52% |
Sodium1690mg70% |
Potassium980mg28% |
Protein38g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate40g13% |
Dietary Fiber3g12% |
Sugars13g |
Vitamin A45% |
Vitamin C80% |
Calcium60% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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