When I was looking for the perfect compliment to the Coconut Almond Crusted Cod, I wanted to do something more than just rice or veggies. Recently, Taste of Home spotlighted a fab recipe for Salmon with Dill Sauce & Lemon Risotto. Having a plethora of lemons on hand for my lemon cravings (like these divine Lemon Meringue Muffins) and some other dishes, I decided to play with the recipe for a bit and wound up with a bright and summery compliment to the cod that is now a tried and true!
This Lemon Risotto is perfect for spring/summer. It’s relatively simple – the hardest thing to do is to have patience because, as you know, risotto needs a bit of attention but that’s a small price to pay for the rich flavors. Plus – with the burst of sunshine thanks to the fresh lemon zest and lemon juice, you have a side dish that will have your family asking for seconds!
On to the recipe:
Gather your ingredients
Tumbling in the aborio rice for a quick toast in the oil.
Time to stir
and stir.. and stir
Adding the lemon zest and
The perfect spring side dish!
Adapted from Taste of Home
This easy Lemon Risotto is the perfect side dish to compliment your favorite chicken, pork or seafood dish. Light and packed with fresh citrus flavor!
10 minPrep Time
25 minCook Time
35 minTotal Time
- 3 to 3-1/2 cups of low sodium chicken broth
- 1 1/2 teaspoons of fresh lemon juice
- 2 tablespoons of olive oil
- 1 small onion, chopped finely
- 1 clove of garlic, minced or grated
- 1 cup of uncooked arborio rice
- Zest of one lemon
- 1/4 teaspoon of freshly grated black pepper
- 1/2 teaspoon of salt (or to taste)
- In a saucepan, over medium heat, add the lemon juice to the chicken broth.
- Bring the chicken broth to a slight simmer and keep hot while you prepare the rice.
- In a heavy bottomed dutch oven or large saucepan, heat the olive oil. Add the diced onion and saute for a few minutes, until the onion is soft and translucent.
- Add the garlic - I tend to grate the garlic using a microplane so that no big chunks of garlic get into the dish and overwhelm the flavor. Saute for a minute or so.
- Add in the rice, making sure to toast it for a minute in the oil.
- Using a ladle, add the lemony chicken broth in about 1/2 cup increments, stirring after each addition of broth until the liquid is absorbed by the rice before adding another.
- When the rice is tender (yet still a bit al dente) and the mixture is creamy (about 15 - 20 minutes) remove from the heat.
- Add the lemon zest and freshly cracked black pepper.
- Taste for seasoning and add a bit of salt.
- Serve and enjoy!
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