Lemon and Parmesan Risotto Recipe

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Lemon and Parmesan Risotto
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Ingredients:

Directions:

  1. Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
  2. Place the stock in a separate saucepan. Cover and bring to a slow simmer.
  3. Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
  4. Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
  5. To serve, stir through the parmesan, extra butter, salt and pepper.
  6. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 715.04 Kcal (2994 kJ)
Calories from fat 180.37 Kcal
% Daily Value*
Total Fat 20.04g 31%
Cholesterol 50.57mg 17%
Sodium 709.7mg 30%
Potassium 408.85mg 9%
Total Carbs 100.02g 33%
Sugars 8.75g 35%
Dietary Fiber 1.77g 7%
Protein 23.71g 47%
Vitamin C 2.1mg 3%
Vitamin A 0.1mg 3%
Iron 0.3mg 2%
Calcium 159mg 16%
Amount Per 100 g
Calories 141.45 Kcal (592 kJ)
Calories from fat 35.68 Kcal
% Daily Value*
Total Fat 3.96g 31%
Cholesterol 10mg 17%
Sodium 140.4mg 30%
Potassium 80.88mg 9%
Total Carbs 19.79g 33%
Sugars 1.73g 35%
Dietary Fiber 0.35g 7%
Protein 4.69g 47%
Vitamin C 0.4mg 3%
Iron 0.1mg 2%
Calcium 31.5mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.6
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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