Lemon risotto from The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen (page 630) by Stephanie Alexander

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Notes about this recipe

  • aargle on December 27, 2013

    This is a great base risotto recipe to which you can add prawns or salmon to.

  • Snadra on November 04, 2011

    This is the first risotto I ever made and is still the one I return to. The lemon works well with the richness of the butter, cheese and starch, and there's not a lot of stuff going into it. Goes well with asparagus or green beans for a veg meal. Leftovers make great arancini cakes with salad.

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