Ingredients for Risotto In A Lemon Cup
- Low Sodium Chicken Broth
- 3 tablespoons butter
- 1 medium shallot, finely chopped
- Arborio Rice
- Dry White Wine
- Parmesan Cheese
- 2 tablespoons mascarpone cheese
- Lemon, Juice And Zest Of
- Kosher Salt
- Fresh Ground Black Pepper
- 4 large lemons
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Risotto In A Lemon Cup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Risotto In A Lemon Cup
- Prepare the broth: In a medium saucepan, bring the broth and 1/2 cup of water to a simmer. Cover and keep hot over low heat.
- Start the risotto: In a medium, heavy-bottomed saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and sauté until softened, about 3 minutes.
- Toast the rice: Add the Arborio rice and stir constantly for 1-2 minutes to coat the grains with butter. This toasting step enhances the flavor.
- Deglaze with wine: Add the white wine and stir until it is almost completely absorbed, about 3 minutes.
- Add broth gradually: Add 1/2 cup of the simmering broth to the rice, stirring constantly until it’s almost completely absorbed. Continue adding the broth 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding more. This process should take about 20 minutes.
- Finish the risotto: Once the rice is creamy, tender, but still al dente, remove the pan from the heat.
- Stir in cheese and lemon: Stir in the remaining 1 tablespoon of butter, 4 tablespoons of Parmesan cheese, mascarpone cheese, lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning as needed.
- Prepare the lemons: Cut 1/4-inch off the bottom of each lemon to create a stable base. Cut 1 inch off the top (stem end). Using a grapefruit spoon or small knife, carefully scoop out the lemon pulp, reserving the lemon shells.
- Fill and serve: Fill each lemon shell with about 1/2 cup of the risotto. Sprinkle the tops with the remaining Parmesan cheese. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1g
Fat
22g
Carbs
13g
