Lemon Risotto

Lemon Risotto


1.5l boiling water

10g butter

1 tbsp extra virgin olive oil

1 brown onion

200g Arborio or Carnaroli

100ml lemon juice

Zest of 2 lemon

50g mascarpone



Sauté onion in butter and oil until soft. Add rice and stir to combine.

Add lemon juice and zest – stir until rice has absorbed.

Add a ladleful of boiling water at a time to the rice, stirring until it is absorbed, aproximately 25 minutes.

Stir through 50g of mascarpone cheese.

Serve with grated Parmigiano and chopped flat leaf parsley.