Cremy lemon risotto, prepared without oil and without butter. Perfect for a lunch with friends: creamy and flavorful thanks to crescenza and parmesan, with a fresh note of lemon. Saffron is optional and only serves for color.
Salt the rice and toast it dry in a large saucepan or pan.
Deglaze the rice with the juice of 2 lemons.
Cook the rice like a classic risotto: add a ladle of hot water or broth each time the rice dries out until cooked.
Five minutes before the end of cooking, add the saffron (if using) and the crescenza to cream it.
In the last two minutes, cover with a lid off the heat to make the risotto creamier.
Give the risotto one last stir off the heat, add parmesan to taste, adjust with salt and pepper, and serve hot. If desired, grate lemon zest on top.
Saucepan or large pan
Ladle
Grater (for lemon zest)
Italy, Toscana
| Energy (kcal) | 83.8 |
| Carbohydrates (g) | 8.82 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 3.62 |
| of which Saturates (g) | 2.06 |
| Protein (g) | 4.28 |
| Fiber (g) | 0.51 |
| Sale (g) | 0.17 |
