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Lemon Parmesan Risotto

Creamy risotto with white wine, lemon zest, butter and parmesan, without standing at the stove to stir it.

By Wanda Oyola 40 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Creamy risotto topped with lemon zest, parmesan and parsley in a shallow bowl.

Risotto has a reputation for keeping you at the stove, stirring and adding broth one ladle at a time. This version follows the same classic steps, a quick sauté of onion, a toast of the rice, a splash of white wine and then the broth, but the broth goes in all at once and the bowl does the stirring.

The Thermomix® TM7™ grates the parmesan together with strips of lemon peel, so the zest is spread all through the cheese. Stirred in at the end with butter and a squeeze of lemon juice, it gives you a bright, creamy risotto that goes well with grilled chicken, shrimp or a simple green salad.

Made in the Thermomix® TM7™

Lemon Parmesan Risotto

Makes: 4 servings

  • Prep10 min
  • Cook30 min
  • Total40 min
  • Serves4

Ingredients

To serve

Instructions

  1. Place the parmesan and lemon peel in the mixing bowl and chop 10 sec/speed 10. Transfer to a small bowl and set aside.
  2. Place the onion and garlic in the mixing bowl, chop 5 sec/speed 5 and scrape down the sides with the spatula.
  3. Add the olive oil and sauté 3 min/120°C (250°F)/speed 1.
  4. Add the rice and, without the measuring cup, sauté 2 min/120°C (250°F)/reverse/speed 1 to toast it.
  5. Pour in the wine and, still without the measuring cup, cook 2 min/120°C (250°F)/reverse/speed 1 so the wine reduces.
  6. Add the broth and salt, place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 17 min/100°C (212°F)/reverse/speed soft.
  7. Taste the rice: it should be tender with a slight bite. If it is still firm, cook 2 min/100°C (212°F)/reverse/speed soft more.
  8. Add the butter, lemon juice, pepper and the parmesan mixture, stir with the spatula and let it rest 2 minutes before serving.

Tips

  • Risotto keeps thickening as it sits, so serve it right away. It should slowly spread on the plate; if it gets too thick, stir in a little hot broth.
  • No wine? Use 80 g (1/3 cup) more broth in step 5 and add an extra squeeze of lemon at the end.
  • Turn it into a main dish with seared shrimp or sliced grilled chicken on top.
  • Leftovers keep 3 days in the fridge. Shape the cold risotto into small patties and pan-fry them in a little oil until golden on both sides.

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