78 20 минут 2 порции
Lemon and mint, familiar and delicious combination that is often used in baking or in the preparation of beverages, but not as strange as the Union of good and in the main dish. Lemon-mint risotto is an example.
Ingredients for Lemon-mint risotto
- Figure - 100 g
- Onion - 1 piece
- Garlic - 2 the tooth.
- Broth - 1.5 stack.
- Butter - 1 tbsp
- Dry white wine - 1/3 Stak.
- Parmesan - 4 tbsp
- Lemon peel - 2 tsp.
- Lemon juice - 1 tbsp
- Mint - 2 PCs
- Black pepper
Step by step instruction of cooking Lemon-mint risotto
For this recipe we will need 100 g of Arborio rice, TM "Mistral"
Onion and garlic finely chop.
With lemon a special knife to remove the zest, taking care not to touch the white part, it gives the bitterness, so you need to avoid it. We will need 2 tsp.
Squeeze 1 tbsp of lemon juice.
With sprigs of mint cut leaves and finely chop them.
Melt the butter in a saucepan or skillet. Add the onion and garlic, fry on medium heat for about 1-2 minutes.
Then add the rice, mix well so that the oil has coated all the grains of rice, cook about a minute stirring constantly.
Pour the wine and add the lemon zest, cook until the rice has absorbed all the wine.
To remove the finished risotto from the heat, add the grated Parmesan cheese and mix well.
Serve garnished with mint leaves and sprinkled with grated Parmesan cheese.