Ricotta, Marjoram and Lemon Risotto Recipe | Yummly

Ricotta, Marjoram and Lemon Risotto

RECIPESPLUS
10Ingredients
40Minutes
710Calories

Ingredients

US|METRIC
  • 1 tablespoon extra-virgin olive oil (plus extra to serve)
  • 1 onion (small, finely chopped)
  • 14 ounces arborio rice
  • 2/3 cup dry white wine
  • 6 cups chicken stock
  • 1 ounce Parmesan cheese (grated, plus extra to serve)
  • 1 lemon (zested and juiced)
  • 2 1/2 tablespoons butter
  • 2 tablespoons marjoram leaves (fresh)
  • 4 1/2 ounces ricotta cheese (fresh, crumbled)
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    Directions

    1. Heat oil in a large heavy-bottomed saucepan over medium heat. Sauté onion for 3-4 mins, until tender. Add rice and stir for 1 min to coat well. Add wine and stir for 1 min, until absorbed. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20-25 mins.
    2. Remove from heat. Add Parmesan, lemon zest, lemon juice, butter and 1 tbsp marjoram. Season. Cover and set aside for 1-2 mins.
    3. Serve topped with crumbled ricotta, remaining marjoram, black pepper and a drizzle of olive oil.
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    NutritionView More

    710Calories
    Sodium30% DV710mg
    Fat32% DV21g
    Protein49% DV25g
    Carbs34% DV101g
    Fiber20% DV5g
    Calories710Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat9g45%
    Trans Fat
    Cholesterol50mg17%
    Sodium710mg30%
    Potassium620mg18%
    Protein25g49%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate101g34%
    Dietary Fiber5g20%
    Sugars9g18%
    Vitamin A10%
    Vitamin C40%
    Calcium20%
    Iron30%

    * 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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