Break Bread: Lemon Risotto

Tart and Tangy


I wanted to share with you a delicious recipe I created recently. I’m a crazy person and recipes come to me in my dreams. I dreamed of a delicious meal of  bacon wrapped chicken, sugar snapped peas and lemon risotto. So I made them! All of which were amazing. The best out the bunch was by far the Lemon Risotto. So here is my recipe! Enjoy.


1 cup Aborrio Rice

1 quart White Wine flavored Chicken Broth

2 cups water

2 garlic cloves minced

1/2 red onion minced

1 tbs olive oil

1 tbs butter

1/2 cup Parmesan Cheese

2 tbs heavy cream

Zest of one lemon

Juice of half a lemon

Salt & Pepper to taste

In a separate pot heat the chicken broth and water. In a saucepan with a round bottom, heat to medium add the oil, butter, garlic and onion and saute until soft. Add the rice and lemon zest and saute for another 2 minutes. Add one ladle of the hot broth and stir until it is absorbed. Repeat this for about 18 minutes. The rice should be Al dente, but with a creamy texture. At the end add the cream, lemon juice, cheese and salt & pepper to taste. Serve immediately. Serves 4


If you can’t find wine infused broth you may substitute one cup of water with white wine.

Don’t leave your risotto unattended. You must keep constant watch, but believe me it is worth the effort!

Happy Eating!

Dwann Cutler is the author of the blog,  Diaries of a Plus-Sized Vixen. Check out her other musings at .

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