Lemon Mascarpone Risotto

Course: Main Dish

Cuisine: Italian

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 529kcal

Author: Platings and Pairings

Indulge in this luxurious Lemon Risotto with Mascarpone. Rich, creamy, and tangy - Its bright flavor makes a perfect vegetarian entrée or a delicious side dish.

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Equipment

Ingredients

6 cups vegetable stock or chicken broth
2 lemons 1 zested and juiced - 1 peeled with a potato peeler, yellow part only (for infusing the broth)
2 Tablespoons olive oil
2 shallots chopped
1 clove garlic chopped
1 1/2 cups arborio rice
1/2 cup dry vermouth
1 pinch saffron
4 Tablespoons mascarpone cheese
1 cup parmesan cheese freshly grated
A few leaves of fresh basil torn

Instructions

In a medium saucepan, heat the 6 cups vegetable stock , 1 pinch saffron and lemon peels (the yellow part of a lemon peeled with a potato peeler) over medium-low heat. Cover and keep warm.
In a large pot or skillet, heat the 2 Tablespoons olive oil over medium-high heat. Add the 2 shallots and 1 clove garlic and cook until softened. Add the 1 1/2 cups arborio rice and cook for about 1 minute. Season with salt and pepper.
Add the 1/2 cup dry vermouth and cook until absorbed. Add about 2 cups of warm stock and cook, stirring occasionally, until the liquid has absorbed. Add 2 more cups of stock, and continue cooking until absorbed again. Add 1 cup stock and the lemon zest, and cook until absorbed. Taste the rice to see if it's done. If needed, add additional broth and cook for a bit longer. It should have a bite to it, but be creamy in texture.
Remove from heat and stir in lemon juice, 4 Tablespoons mascarpone cheese and 1 cup parmesan cheese. Season with salt and pepper to taste. If you have any
on hand - definitely use those!
Garnish with basil and additional grated parmesan.

Video

Notes

How to store + reheat

Store leftovers in an airtight container in the refrigerator. It will last for up to three days. To reheat, add it to a pan with a bit of extra chicken broth and heat over medium heat.

Add-in options

Peas: Add ⅔ cup of fresh or frozen peas at the end.
Chicken: Cube and saute some chicken chicken breasts. Then stir them into your cooked risotto.
Asparagus: Steam about 20 asparagus spears. Cut into 1-inch pieces then stir into the cooked risotto.
Mushrooms: Add 8 ounces of thinly sliced mushrooms with the shallots, then saute for a few minutes.
Prawns: Saute some shrimp, then add them to your cooked risotto.
Scallops: Sear scallops in olive oil and butter, then top your risotto with them.

Nutrition