Lemon Risotto
A creamy, bright lemon risotto cooked in a wide cast-iron pan directly on the fire — the anchor of the meal that times everything else.
Ingredients
Risotto
- 500 g arborio or carnaroli rice
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 200 ml dry white wine
- 2 litres hot chicken stock
- 70 g butter
- 80 g parmesan, finely grated
- 1 large lemon, zested and juiced
- salt and white pepper, to taste
- chopped fresh parsley, to finish (optional)
- olive oil, for sautéing
Instructions
- 1
Keep the stock at a gentle simmer in a smaller pot on the hotter side of the fire — hot stock is essential.
- 2
Set a wide cast-iron pan over the cooler zone of the fire. Sauté the onion in olive oil until soft and translucent, 6–8 min. Add garlic and cook for 30 sec.
- 3
Add the rice and toast for 1 min, stirring so all grains are coated. Pour in the wine and let it absorb fully.
- 4
Add hot stock a ladle at a time, stirring often, for 18–20 min. Add more stock only when the previous ladle has nearly absorbed. The risotto should be creamy with a slight bite.
- 5
Off the heat, stir through the butter, parmesan, lemon juice and lemon zest. Season with salt and white pepper. Cover and rest for 2 min, then transfer into a warmed bowl.
Tip: Have all mise-en-place ready in bowls fireside — diced onion, garlic, grated cheese, lemon. Stirring is social once you're set up.
Nutrition
Per serving — AI estimate, not medical advice.
- Calories
- 420 kcal
- Protein
- 14g
- Carbs
- 52g
- Fat
- 16g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 680mg