Risotto with Yogurt and Lemon



4 servings



14 oz. rice
1 sm. onion, finely chopped
2 cups Beef broth, hot, (approx.)
3 tbsp. butter
10-1/2 oz. yogurt
1 tsp. cream
1/2 lemon peel, finely grated
1/2 lemon peel, in thin strips
1 tbsp. finely chopped parsley
Salt and pepper


Sauté the onion in the butter; add the rice and sauté, stirring constantly. Pour in one cup hot broth and simmer 10 minutes, adding a litle broth when needed. Add the yogurt, salt and pepper, stirring and continuing to cook for another 10 minutes. Before lowering the heat, add the cream, the grated lemon peel, and the parsley and mix. Serve sprinkled with the lemon peel strips and with finely sliced lemon arranged around the serving platter.

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