Lemon and Thyme Risotto
This lemon and thyme risotto is a luxuriously creamy, restaurant-quality dish that comes together in just 30 minutes. A unique finish of egg yolks and Parmesan creates an incredibly rich texture without heavy cream. Wow, right?
Ingredients
- 6 cups homemade vegetable stock, or low-sodium store bought broth
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 14 ounces risotto rice, such as Arborio, Carnaroli, Vialone Nano, or the like
- 6 ounces white wine
- 2 small lemons, preferably organic, zested and juiced (☞ Note: Reserve some zest for garnish)
- 2 egg yolks
- 3 ounces Parmesan, freshly grated
- leaves from 6 sprigs of thyme, plus a few more sprigs for garnish
- sea salt and freshly ground black pepper
Instructions
- Bring the 6 cups homemade vegetable stock to a boil over medium-high heat, then turn down to a simmer.
- Warm the 4 tablespoons unsalted butter and 1 tablespoon olive oil in a wide pan over medium-low heat.
- Add the 1 large onion, sprinkle with a generous pinch of salt, and cook very gently until soft but not colored, about 4 to 5 minutes.
☞ TESTER TIP: For this risotto dish, it's important the onions don't burn or the dish will be bitter.
- When the onion is soft, add the 14 ounces risotto rice and stir well to coat the rice. Pour the 6 ounces white wine around the outer edge of the pan, drizzle in half the lemon juice and half the zest, and cook for 2 minutes, stirring continually, until the liquid evaporates.
- Begin adding the hot stock, a ladleful at a time, stirring continuously until the stock has almost evaporated. Continue adding the stock and stirring the whole time, until the rice is tender but still has a bit of resistance when you bite into it, 15 to 20 minutes more. Slide the pan off the heat.
- Whisk the 2 egg yolks, 3 ounces Parmesan, the leaves from 6 sprigs of thyme.
- Immediately beat the egg-cheese mixture into the risotto, stirring quickly. The risotto should be creamy and slightly soupy. If it's too thick, whisk in a little more hot stock. Taste and season with sea salt and freshly ground black pepper.
☞ TESTER TIP: If you're using store-bought stock, which can be salty, you might not need any additional salt.
- Take a taste. If you want a more puckery citrus flavor, add the remaining lemon juice and zest.
- Spoon the risotto into shallow bowls and garnish with the reserved lemon zest and thyme.
Notes
How to make arancini with leftover risotto
Simply shape the cold rice into small (2-inch-ish) balls, roll them in fine breadcrumbs, and deep-fry in 350°F (175°C) oil until crisp and golden, about 3 to 4 minutes.Nutrition
Serving: 1portion | Calories: 687kcal | Carbohydrates: 94g | Protein: 18g | Fat: 23g | Saturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 142mg | Sodium: 362mg | Fiber: 7g | Sugar: 5g