TASTY and EASY 30 Minute Lemon Risotto

Video Description

Today, we'll make a delicious lemon risotto, that is easy to make Vegan. The recipe is below. Instagram and TikTok: https://linktr.ee/tasteswithtaylor Lemon Risotto: 2 shallots, diced 3 garlic cloves, minced 1 Tbsp Fresh Oregano, chopped 2 Large Lemons, zested and juiced (about 1/2 cup) 2 cups arborio rice 6-8 cups chicken stock 1/2 cup dry white wine Salt Pepper Optional: 3/4 cup grated parmesan cheese 2 Tbsp unsalted butter 1 Tbsp mascarpone cheese Garnish: Chopped Parsley Fresh Parmesan Fresh Lemon Zest 1. To start, prep your shallots and garlic and set aside. Using fresh ingredients in this risotto is a must and will make a difference. Chop your oregano and set aside. Thyme also works great in this dish. Then take two large lemons and zest/juice them. Then grate your parmesan cheese. If you want to keep this vegan, you can skip this step. 2. For the risotto, take a large pot, and over medium heat, add some olive oil and the diced shallots. Cook for a minute while constantly stirring, then add your garlic, oregano and lemon zest. Cook this for a minute before adding your rice. Stir for 2 minutes and ensure the rice is coated with the oil. Then add your dry white wine (I like Chardonnay) and reduce until the alcohol has burned off 3. Now take 6-8 cups of warm chicken stock and add about 1/3 to 1/2 cup at a time while constantly stirring until the broth has evaporated. You will continue slowly adding this broth until the risotto has thickened and has an al dente feel. We don't want to add too little, as the risotto can burn, and too much can make it soupy 4. When al dente, turn off the heat, add lemon juice, and stir. Then add in your unsalted butter, parmesan cheese, and Mascarpone. If you want to keep the risotto vegan, skip these steps but stir until melted and combined. Finish off with salt and pepper to taste 5. Plate up with the extra parsley, parmesan, and lemon zest and you're done! If you have any questions or video ideas, please send them to me at [email protected]