Lemon risotto is a simple yet packed-with-flavour dish, made with long rice, cilantro seeds, cardamom and lemon. Like lemon juice also lemon zest makes this risotto special and delicious. This fresh and gorgeous summertime risotto is a perfect comfort dish that everyone will enjoy.
I love risotto. And, making it is so darn simple and quick. In fact, you can have this lemon risotto from stove to your table in less than 30 minutes. You are going to love it. It’s fresh, creamy and delicious. Also, with the addition of the green peas, you’ll bring spring and summer vibes to your plate.
If you are a risotto lover, check also my other risotto recipes. For example, a vegetarian leek risotto, a delicious risotto with prosciutto and mint, a wintery pumpkin risotto or the stunning risotto filled butternut squash.
Getting back to our lemon risotto; as you can see, lemon is the hero of this dish. Lemon, as we all know, is very healthy. In fact, it comes with plenty of health benefits, it’s high in vitamin C and fiber. But, I didn’t use only lemon juice. I used lemon zest, too.
Lemon zest
Why adding lemon zest? First of all, just like lemon juice, lemon zest contains vitamins, fiber and minerals. More, it’s a great nutritional boost for your body and a great addition to your meals and drinks. It intensifies the flavour and makes them taste super fresh and citrusy. Yummy.
Lemon is a wonderful fruit, which can help you keep a healthy heart and blood, a lovely figure and a strong immune system. Therefore, we should all include lemons to our dishes and drinks way more often, to live a healthier life. It would be a “sour” life but a healthy one. Wink.
Most importantly, make sure you use unwaxed lemons when using lemon zest in your dishes and drinks. However, if you don’t find unwaxed ones, simply wash them well with some hot water (even better with boiling water). As a result, warm water helps to melt the wax off and the lemon stays clean and ready to use.
Moreover, you can pair this lovely lemon risotto with roasted chicken, a delicious trout, grilled veggies or grilled salmon. But, I like it just as it is.
Ingredients for 2 portions of lemon risotto:
- 1-2 Tbsp of olive oil
- 3 garlic cloves (sliced)
- 1 Tbsp of cilantro seeds
- 2 cardamom pods
- 1 unwaxed lemon (zest and juice)
- 1 rosemary sprig (needles)
- 250-300 g long rice
- around 500 ml warm water
- 150 g of frozen green peas
- 1-2 tsp butter
- 2 Tbsp Parmesan cheese
- salt
First of all, peel and slice the garlic, open the cardamom pods and scrape out the seeds, wash the lemon (with very hot water), zest it (grated or thinly chopped) and squeeze out the juice (keep it in a small cup).
Then, in a larger frying pan, heat some olive oil. Once it gets hot, add the cilantro seeds and cardamom seeds. Fry them until they release the lovely aroma and then add the garlic, rosemary needles and half of the lemon zest. Keep stirring for a minute or until softened.
At this point, add the rice and make sure to stir it until all of it is covered with a coat of oil. The rice will get slightly glossy and transparent. Moreover, pour in two ladles of hot water and after the rice absorbs it, add the next ladle. And, don’t forget to stir. Wink.
Continue doing this until the rice is cooked al-dente. It will take you approximately 12 minutes. Now, stir in the rest of lemon zest, lemon juice and the green peas. Keep it on the heat for a couple more minutes for the green peas to defrost and the liquids to be absorbed.
Furthermore, take the pan from the heat and stir in the butter and the salty Parmesan cheese. Also, season by tasting.
In conclusion, serve this lovely lemon risotto for a light lunch or dinner, as an appetizer or as a side dish. It’s a perfect comfort food for all year round. You might sprinkle it with some additional cheese, rosemary needles or lemon zest, if you wish.
Enjoy!
PS
If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)
