Risotto is something I always used to think would be so difficult to make until the day I first made it and it turned out it’s so easy. This lemon risotto is no different! It is deliciously creamy with a bright fresh flavour from the lemon. Perfect for a decadent summer meal. I made this recipe with a three course menu in mind that starts with these marinated beetroot discs with cheesy cashew cream and finishes with some scrumptious mini pavlovas with an eton mess theme. See the video below for the full menu. Enjoy!

Malin x

Lemon Risotto

Serves 4.


1,5 liters (6 cups) vegetable stock

1 tbsp rapeseed oil

1 large or 2 small shallots, finely chopped

1 garlic clove, finely chopped or minced

440 g (2 cups) arborio or other risotto rice

125 ml (0,5 cup) dry white wine

The zest from 2 lemons (reserve some for garnish) and the juice from 1 of them

3 tbsp nutritional yeast

Salt and pepper, to taste

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