Super easy creamy ricotta risotto with a hint of lemon!
Ricotta Risotto
Creamy ricotta risotto with a hint of lemon
Servings: 4
Calories: 421kcal
Ingredients
- 2 tbsp butter unsalted
- 1 onion diced
- 3 garlic cloves minced
- 4 oz Pinot Grigio
- 1 tbsp Italian Herb Blend
- 1 Cup Arborio Rice
- 2 cups Vegetable Broth Low Sodium
- 1 Cup water
- 1 tsp lemon juice
- ½ cup Ricotta
Instructions
- Add vegetable broth and water to small sauce pan and keep over low heat in preporation for adding to the risotto
- In large sauce pan saute onions and garlic in butter until fragrant
- Add wine and reduce heat to simmer
- Add herbs, lemon juice, and Arborio rice
- Once all the wine is absorbed slowly add the broth ½ cup at a time simmering over low heat
- Stirring as the broth gets absorbed, add another ½ cup repeating until all the broth is mixed in… about 25 to 30 minutes total
- Mix in ricotta and serve
Optional: 1 tbsp red pepper flake or serano Balsamic for a kick of heat
Nutrition
Calories: 421kcal | Carbohydrates: 56g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 100mg | Potassium: 203mg | Fiber: 4g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 3mg | Calcium: 105mg | Iron: 4mg
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