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Creamy Lemon Risotto with Grilled Nectarine
(0)
25 min
Quick
Knuspr-Küche
Ein erfrischendes Sommer-Risotto mit feinem Zitronenaroma, cremiger Burrata und fruchtig gegrillten Nektarinen. Perfekt für ein schnelles und elegantes Abendessen in unter 20 Minuten!
Preparation method
Finely dice the shallots. Wash the lemon with hot water, finely grate the zest, and squeeze the juice. Wash, pit, and cut the nectarines into wedges. Heat the vegetable stock in a small saucepan.
Heat olive oil in a deep frying pan. Saute the shallots until translucent. Add the risotto rice and saute for about 1 minute until the grains become slightly translucent.
Deglaze with white wine and allow to reduce completely. Then gradually pour in the hot vegetable stock so that the rice is always slightly covered, and simmer for approx. 15-18 minutes, stirring occasionally.
Chef's tip
For an alcohol-free version, simply replace the white wine with additional vegetable stock and a splash of lemon juice.
20 min
Under an hour
