Lemon Risotto from Bon Appetit RSVP – October, 2010
Lemon Risotto from Bon Appetit RSVP – October, 2010 is a main course that serves 6. For $2.66 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 12g of protein, 15g of fat, and a total of 446 calories. 10 people have made this recipe and would make it again. A mixture of cherry tomatoes, olive oil, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. It is brought to you by Creative Culinary. From preparation to the plate, this recipe takes about 55 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 57%. Similar recipes are S’mores Cupcakes – Bon Appetit RSVP, Bon Appetit Does It Again – Crisp and Tender Oregano and Lemon Chicken Legs, and Bon Appetit's Meatballs.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
2 cups arborio rice
2 cups (loosely packed) baby spinach
2 tablespoons butter, divided
1 12-ounce package cherry tomatoes
1 cup dry white wine
1 teaspoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 garlic cloves, chopped
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
5 cups (about) low-salt chicken broth
3 tablespoons olive oil, divided
1/2 cup finely grated Parmesan cheese
Equipment:
oven
baking sheet
sauce pan
Cooking instruction summary:
Preheat oven to 350°F. Place tomatoes on rimmed baking sheet. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm. Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan. Add onion; sauté until translucent, about 4 minutes. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.
Step by step:
1. Preheat oven to 350°F.
2. Place tomatoes on rimmed baking sheet.
3. Drizzle with 1 tablespoon oil; sprinkle with salt and pepper. Toss to coat. Roast until skins begin to wrinkle, about 12 minutes. Set aside.
4. Pour 5 cups broth into small saucepan; bring to simmer. Cover and keep warm. Melt 1 tablespoon butter with 2 tablespoons oil over medium heat in large saucepan.
5. Add onion; sauté until translucent, about 4 minutes.
6. Add rice and garlic; sprinkle with salt and pepper. Stir 2 minutes.
7. Add wine; stir until almost all liquid is absorbed, about 3 minutes. Stir in 1 cup broth. Cook until almost all liquid is absorbed, stirring frequently and adjusting heat if necessary to maintain gentle simmer, about 5 minutes. Continue to add broth by cupfuls, stirring often, until rice is tender, about 25 minutes total.
8. Remove from heat. Stir in 1 tablespoon butter and all remaining ingredients. Fold in tomatoes. Season with salt and pepper.
Nutrition Information:
covered percent of daily need
