This lemon risotto can be served with shrimp or chicken. It is creamy and has a very rich flavor. It may sound more complicated than it actually is, give it a try.
In a saucepan over high heat, combine the chicken broth and 3 1/2 cups of water. Wait for it to boil, then lower the heat to low and keep it simmering gently.
In another skillet, over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chopped shallots and sauté until translucent (2-3 minutes).
Add the rice and stir until it becomes opaque, about 3 minutes.
Add 3/4 cup of the boiling broth and adjust the heat to keep that broth almost boiling (it should bubble very lightly).
Stir constantly while the rice absorbs the broth, for 3 minutes.
Continue adding the broth in 3/4 cup increments, stirring until the rice is creamy and soft, but slightly firm in the center, about 20-25 minutes. (Reserve 1/2 cup of the chicken broth).
Add the lemon juice to 1/2 cup of the reserved chicken broth and add it to the rice gradually. Also add 3 tablespoons of butter, the lemon zest, and the grated parmesan. Stir constantly.
Season with salt.
If desired, add the chopped chervil (or thyme, or chopped parsley).
Serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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