Lemon Rosemary Risotto

Lemon Rosemary Risotto could be just the gluten free recipe you've been looking for. This recipe makes 4 servings with 540 calories, 12g of protein, and 21g of fat each. For $2.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1 person were impressed by this recipe. It works well as an affordable main course. It is brought to you by Foodista. If you have just parmigiano-reggiano, risotto rice ideally carnaroli, lemons, and a few other ingredients on hand

Ingredients

• 100 ml wine
• 2 egg yolks
• 2 lemons
• 100 ml milk
• 4 servings olive oil
• 50 grams just parmigiano-reggiano
• 300 grams risotto rice ideally carnaroli
• 4 servings rosemary sprigs
• 50 grams use scallions
• 1 liter vegetable stock

Instructions

1. Place the stock on heat and keep at low simmer.Finely finely mince the rosemary leaves stripped from the stalks.Finely dice the fresh onion. Soften and wilt it well in a little olive oil mixed with water, till it has lost all crunch and is white and milky 2. Grate the zest - i.e. yellow part only, of the 2 lemons and squeeze one of them 3. Mix the egg yolks with the milk, the grated cheese, the juice of a lemon and the grated zest of two lemons and set aside. 4. Heat a little olive oil in heavy bottom wide pot. 5. Add the rice and fry till opaque and making a rustling sound as you stir. Deglaze with the dry white wine and let the wine evaporate over fairly low heat.If you wish, when the wine has almost all evaporated, set a timer for 15 minutes - the rice needs 18 minutes to cook through but this takes into account the 5 minute rest off the heat (see below). 6. Add hot stock to keep the rice just barely covered and stir the rice constantly, to help extract the starches that will give you a creamy consistency and to make sure the rice at the bottom cooks as fast as the rice on top 7. When the rice is a few minutes away form being done - judging this does need experience of risotto cooking, or use a timer as suggested above - take it off the heat. Stir in the egg, milk, cheese and lemon mixture. Also add the very finely minced rosemary at this point 8. Cover and leave to rest for 5 minutes, so the flavours blend and the rice absorbs some of the liquids just added and finishes cooking - do taste and est and leave longer if necessary. 9. Serve from the cooking pot, garnished with rosemary sprigs or fresh lemon slices.