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Le Chaudron recipe
Risotto express au citron
Quick lemon risotto
⏱ 25 minServes 4Easy400 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
300 g (11 oz)arborio rice
800 ml (3⅓ cups)hot chicken stock
1lemon, zested and juiced
1chopped onion
60 g (2 oz)grated Parmesan
30 g (1 oz)butter
- 300 g (11 oz) arborio rice
- 800 ml (3⅓ cups) hot chicken stock
- 1 lemon, zested and juiced
- 1 chopped onion
- 60 g (2 oz) grated Parmesan
- 30 g (1 oz) butter
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Soften the onion in butter for 3 minutes.
- Add the arborio rice and stir 2 minutes.
- Add the hot stock a ladle at a time, stirring, letting each be absorbed.
- Cook 18 minutes until creamy but still slightly firm.
- Stir in the lemon zest and juice.
- Off the heat, beat in the Parmesan and butter and serve.
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