Lemon and Rosemary Risotto

Lemon and Rosemary Risotto

Ingredients

  • 4 cups (or more) organic chicken stock
  • 3 tablespoons olive oil
  • 1 cup Arborio rice
  • 1/4 cup minced fresh Italian parsley
  • 1 tablespoon minced fresh rosemary leaves
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract 
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  • 1/2 cup grated fresh Parmesan cheese

Directions

Heat the chicken stock in a large microwave-safe measuring cup for 4 minutes on high. Set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the rice and stir to coat. Reduce the heat to medium-low. Add 4 cups of the stock a little at a time, stirring constantly and cooking until the stock is absorbed for each addition. This will take approximately 30-40 minutes. The risotto will be creamy and yield to a gently bite when done.

Stir in the parsley, rosemary, Lemon Extract, Parmesan cheese and enough of the remaining stock to maintain a creamy consistency.

  • 950 ml (or more) organic chicken stock
  • 3 tablespoons olive oil
  • 180 grams Arborio rice
  • 6 g minced fresh Italian parsley
  • 1 tablespoon minced fresh rosemary leaves
  • 1/4 teaspoon Nielsen-Massey Pure Lemon Extract 
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  • 43 g grated fresh Parmesan cheese

Directions

Heat the chicken stock in a large microwave-safe measuring cup for 4 minutes on high. Set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the rice and stir to coat. Reduce the heat to medium-low. Add 950 ml of the stock a little at a time, stirring constantly and cooking until the stock is absorbed for each addition. This will take approximately 30-40 minutes. The risotto will be creamy and yield to a gently bite when done.

Stir in the parsley, rosemary, Lemon Extract, Parmesan cheese and enough of the remaining stock to maintain a creamy consistency.

  • Nielsen-Massey time icon

    5 minprep

  • Nielsen-Massey time icon

    40 mincook

  • Nielsen-Massey yield icon

    4servings

This Recipe Uses

Pure Lemon Extract 4oz

Pure Lemon Extract