Risotto in a Lemon Cup
Elevate your next dinner party with a show-stopping recipe: Risotto in a Lemon Cup. This elegant dish combines creamy, perfectly cooked Arborio rice infused with zesty lemon juice, fragrant lemon zest, and a splash of dry white wine for a refreshing twist on classic risotto. What sets this recipe apart is its striking presentation—serving the rich, cheesy risotto in hollowed-out lemon cups adds a burst of vibrant color and citrus aroma that will impress any guest. Topped with fresh parsley, this dish is as delightful to look at as it is to eat. With just 15 minutes of prep time and easy-to-follow steps, this recipe is perfect for special occasions or simply treating yourself. Try Risotto in a Lemon Cup for a creative, crowd-pleasing meal that’s bursting with flavor and flair!
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Recipe Information
Ingredients
- 4 lemons
- 1 cup Arborio rice
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, finely diced
- 2 cloves garlic, minced
- 1 cup dry white wine
- 4 cups vegetable broth, warmed
- 0.5 cup Parmesan cheese, grated
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Slice the top quarter off each lemon and carefully hollow out the inside using a spoon or citrus reamer. Reserve the juice for later use and set the empty lemon cups aside.
In a medium saucepan, warm the vegetable broth over low heat. Keep it warm throughout the cooking process.
In a large skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the diced shallot and sauté for 2-3 minutes or until softened.
Add the minced garlic and Arborio rice to the pan, stirring continuously for about 1 minute to toast the rice lightly.
Pour in the white wine, stirring frequently, and allow it to simmer until mostly absorbed by the rice.
Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Stir frequently and allow the broth to absorb before adding more. Continue this process for about 18-20 minutes, until the rice is tender and creamy.
Stir in the grated Parmesan cheese, lemon zest, lemon juice, the remaining tablespoon of butter, salt, and black pepper. Mix well until the risotto is glossy and fully incorporated.
Taste and adjust seasoning with additional salt or pepper, if needed.
Spoon the risotto into the prepared lemon cups and garnish with fresh parsley, if desired. Serve immediately for a stunning presentation.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 21% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 1362 mg | 59% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 3.6 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 341 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
