LEMON PEPPER RISOTTO

June 21, 2012
lemon pepper risotto, lemon, risotto, summer, rice, creamy

Jose and I had the honor of shooting my old friend’s wedding reception on Saturday, May 19, 2012 at The Omphoy in Palm Beach. Our vendor meal was the best we had ever had yet. It was a huge chicken rotisserie leg and the creamiest and lemon pepper risotto I had ever tasted in my life! Being the big fan of risotto that I am I set out to make this exact risotto dish. This was what I came up with and my husband can agree that it is spot on exactly like what we had at The Omphoy! Enjoy this, my new favorite dish!

lemon pepper risotto, lemon, risotto, summer, rice, creamy

lemon pepper risotto, lemon, risotto, summer, rice, creamy

Lemon Pepper Risotto

Ingredients

3 tbsp margarine
2 cup arborio rice
4 cups chicken stock
1/2 cup heavy cream
1/2 tsp. salt
1/2 tbsp. fresh cracked pepper
juice from oneblack lemon

Prepare

1. Heat butter in a large heavy skillet until it turns a golden color.
2. Add 1/2 cup of risotto and stir, allowing it to absorb the butter.
3. Add 1 cup of chicken stock and stir constantly to allow the risotto to absorb it evenly.
4. After about five minutes add another half a cup of risotto and another cup if chicken stock.
5. Repeat step four until all of the risotto and chicken stock are used up.
6. Continue stirring. You’ll notice the rice become bigger and fluffier.
7. Add the fresh cracked black pepper and stir until spread evenly.
8. Once the risotto is thick and creamy add heavy cream and lemon and stir evenly, remove from heat, and serve! Enjoy!

Lemon Pepper Risotto
Serves 6
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Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Prep Time
5 min
Cook Time
35 min
Total Time
40 min
Ingredients
  1. 3 tbsp margarine
  2. 2 cup arborio rice
  3. 4 cups chicken stock
  4. 1/2 cup heavy cream
  5. 1/2 tsp. salt
  6. 1/2 tbsp. fresh cracked black pepper
  7. juice from one lemon
Instructions
  1. Heat butter in a large heavy skillet until it turns a golden color.
  2. Add 1/2 cup of risotto and stir, allowing it to absorb the butter.
  3. Add 1 cup of chicken stock and stir constantly to allow the risotto to absorb it evenly.
  4. After about five minutes add another half a cup of risotto and another cup if chicken stock.
  5. Repeat step four until all of the risotto and chicken stock are used up.
  6. Continue stirring. You'll notice the rice become bigger and fluffier.
  7. Add the fresh cracked black pepper and stir until spread evenly.
  8. Once the risotto is thick and creamy add heavy cream and lemon and stir evenly, remove from heat, and serve! Enjoy!
Florida Girl Cooks http://floridagirlcooks.com/
lemon pepper risotto, lemon, risotto, summer, rice, creamy

author: Teresa Gonzalez

<p>Teresa is a South Florida native who is a photographer that also has a passion for food. She’s a seeker of sunshine, lazy days at the beach, and exquisite food.</p>

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  • Reply

    lisa @ garlicandzest.comAugust 16, 2015

    What a cool idea! I must say, I’m glad you didn’t make the cones – I was feeling singularly unaccomplished!

  • Reply

    lisa @ garlicandzest.comOctober 14, 2015

    congratulations! so happy for you and your family!

  • Reply

    MargaretNovember 18, 2015

    Hello Teresa, I am so very excited to try your cider bourbon glazed turkey, however the recipe states you have included your own cider bourbon glaze recipe “below”…but it is not there. Would you please send it to me? My William sonoma is out. Thank you have a wonderful thanksgiving! Margaret

  • Reply

    anna kraft heinOctober 8, 2017

    Hi Teresa! I’m in the same boat as Margaret! Where is the cider bourbon recipe? I don’t see it, either. Can’t wait to try!

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