Tonight You Should Have Lemon and Chive Risotto


Lemon and Chive Risotto Recipe


  • 2 tablespoons lemon juice
  • 2 egg yolks
  • ½ cup heavy cream
  • 2 tablespoons butter or olive oil
  • ½ cup minced onion
  • 1 cup uncooked U.S. arborio or medium-grain rice
  • ⅓ cup dry white wine
  • 4 to 5 cups hot chicken broth
  • 3 tablespoons finely minced chives
  • ¼ cup grated Parmesan cheese
  • ground black pepper to taste
  • ⅓ cup lemon juice
  • ¼ teaspoon cream of tartar
  • ½ cup sliced almonds, toasted
  • lemon sauce (optional)


  1. Combine lemon juice, egg yolks and cream. Set aside.
  2. Melt butter in large skillet. Cook onion over low heat until soft but not brown.
  3. Stir in rice and increase heat to medium.
  4. Add wine and continue to stir until wine is absorbed.
  5. Increase heat to medium-high and stir in about 1 cup chicken broth.
  6. Continue stirring until broth is absorbed.
  7. Continue adding broth ½ cup at a time, stirring constantly.
  8. When rice is cooked, stir in lemon mixture, chives and Parmesan cheese.
  9. Add pepper to taste.


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