Lemon risotto with olive oil

Lemon risotto with olive oil is a sophisticated dish perfect for hot summer days. This risotto is different from the classic version with butter and cheese. Instead, we use L'Oro Verde di Puglia olive oil for a lighter, purer flavour and a silky texture. The freshness of lemon provides a lively touch that makes the dish elegant and airy.

Ideal for lunch or light dinner, this risotto pairs excellently with grilled fish, green asparagus or a fresh salad. What makes the dish so special is the role of the olive oil: not only for frying, but also as a seasoning at the end for a nice shine and extra fragrance.

Ingredients (for 2 persons)

• 150 g risotto rice (e.g. arborio)
• 1 small onion, finely chopped
• 500 ml vegetable stock
• 1 organic lemon (juice and rind)
• 4 tablespoons L'Oro Verde di Puglia olive oil
• 1 glass of dry white wine
• Sea salt and freshly ground black pepper
• Possibly some Parmesan cheese or fresh herbs

Preparation

1. Heat 2 tablespoons of olive oil in a pan and fry the onion until translucent.
2. Add the risotto rice and cook briefly until the grains are shiny. Deglaze with white wine and stir until the wine is absorbed.
3. Add a tablespoon of broth and keep stirring. Repeat each time the stock is absorbed. This will take about 20 minutes.
4. Halfway through, add the zest of half a lemon. Taste after 15 minutes and add some more lemon juice to taste if necessary.
5. When the risotto is creamy and cooked, turn off the heat and stir in 2 tablespoons of olive oil for a smooth texture.
6. Serve immediately, possibly with some fresh herbs or a little grated Parmesan cheese.

Lemon risotto with olive oil is an example of balance between creaminess and freshness, simplicity and sophistication. Thanks to the quality of the olive oil from Puglia gives this light dish a rich flavour experience with summer allure.

FAQ - Frequently asked questions about lemon risotto

1. Can I also use chicken stock? Yes, you can, although vegetable stock remains more neutral and better suited to the fresh profile of this risotto.
2. How do I know if the risotto is cooked? The rice should still have a slight bite, but not be hard. Taste after 18-20 minutes to check.

3. Should I use lemon juice or grater? Both! The grater gives aroma and depth, the juice gives freshness. Start with little and taste all the time.

4. What goes well with this risotto? Grilled fish, green vegetables such as asparagus or courgette, or a salad with rocket.

5. Can I omit the wine? Yes, replace it with extra broth with a teaspoon of lemon juice. It changes the flavour slightly, but it's still a delicious dish.

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