Risotto with Lemon and Mint

Ananás e Hortelã


  • 6 cups water
  • salt (to taste)
  • 3 tablespoons oil
  • 1 chopped onion
  • 2 cups rice (for risotto)
  • 1 cup white wine
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon mint (chopped)
  • 2 tablespoons grated parmesan cheese


  1. Put water to boil with salt and let it boil.
  2. Set aside covered.
  3. In a pan put olive oil and the chopped onion and bring to heat until the onion is translucent.
  4. Add the risotto and stir well until it gets golden.
  5. Add the white wine and boil, stirring constantly, until it evaporates.
  6. Mix the lemon juice, letting it absorb.
  7. Add slowly the water with salt, stirring and the risotto getting cooked and creamy.
  8. Remove the heat and add the Parmesan, involving. Sprinkle with the lemon zest and mint.
  9. Serve immediately.
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