Risotto with Lemons and Mascarpone Cheese

Making risotto is a Sunday afternoon operation unless you are preparing for a dinner party.

Serves: 6Hands-on: 40 minutesTotal: 40 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 Tbsp. unsalted butter
  • ½ Meyer lemon or ¼ regular lemon, peeled, seeded, and chopped
  • 1½ cups Italian short-grain Arborio rice
  • 1 tsp. salt
  • 1 Tbsp. red pepper flakes
  • ½ cup chopped basil
  • 5 cups chicken broth
  • 3 Tbsp. mascarpone cheese
  • 2 tsp. grated lemon zest

Directions

  • Heat the butter in a large heavy-bottomed pot over medium heat. Sauté the lemon pieces quickly and add the rice. Stir to coat. Add the salt, pepper, and basil. Stir in the broth ½ cup at a time. Add more broth as the rice absorbs the liquid.
  • As soon as the liquid is absorbed, add another ½ cup of hot broth. When all of the broth is absorbed, remove the lemon pieces. Stir in the mascarpone cheese and top with lemon zest.

Recipe Information

Serves: 6

Ingredients

  • 2 Tbsp. unsalted butter
  • ½ Meyer lemon or ¼ regular lemon, peeled, seeded, and chopped
  • 1½ cups Italian short-grain Arborio rice
  • 1 tsp. salt
  • 1 Tbsp. red pepper flakes
  • ½ cup chopped basil
  • 5 cups chicken broth
  • 3 Tbsp. mascarpone cheese
  • 2 tsp. grated lemon zest

Directions

  • Heat the butter in a large heavy-bottomed pot over medium heat. Sauté the lemon pieces quickly and add the rice. Stir to coat. Add the salt, pepper, and basil. Stir in the broth ½ cup at a time. Add more broth as the rice absorbs the liquid.
  • As soon as the liquid is absorbed, add another ½ cup of hot broth. When all of the broth is absorbed, remove the lemon pieces. Stir in the mascarpone cheese and top with lemon zest.

Nutrition Information

Nutrition Information
Amount per serving
Calories280
Total Fat12g
Saturated Fat6g
Cholesterol30mg
Sodium1170mg
Total Carbohydrate39g
Dietary Fiber2g
Sugars0g
Protein6g