Lemon Rice With Chives And Cheese Recipes

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LEMON AND CHIVE RISOTTO



Lemon and Chive Risotto image

Provided by Giada De Laurentiis

Time 55m

Yield 4 servings

Number Of Ingredients 11

8 sprigs fresh thyme
Zest of 3 lemons, removed with a vegetable peeler
3 large rinds Parmesan cheese
1 bay leaf
4 tablespoons olive oil
1 shallot, chopped
1 1/2 cups Arborio rice
1 1/2 teaspoons kosher salt
1 cup dry white wine
1/4 cup chopped chives
1 cup freshly grated Parmesan cheese, optional

Steps:

  • For the lemon Parmesan broth: Add the thyme, lemon zest, Parmesan rinds and bay leaf to a medium sauce pan. Cover the mixture with 5 cups water. Place over medium heat and bring to a simmer. Simmer for 20 minutes, skimming the surface as needed. Strain, discarding the solids and reserving the liquid.
  • For the risotto: Heat a Dutch oven over medium-high heat. Add 2 tablespoons of the olive oil and the shallot and cook until the shallot is soft and fragrant, about 2 minutes. Add the rice and toast, stirring often to coat the rice in the flavored oil, for 2 more minutes. Season with the salt, deglaze with the white wine and cook, stirring often, until the wine is almost entirely absorbed. Add 1 cup of the lemon Parmesan broth and cook, stirring constantly, until the liquid is nearly absorbed. Continue to cook, adding more broth by the cup and stirring often, until the rice is just tender and the mixture is creamy, about 25 minutes total. Finish with the remaining 2 tablespoons olive oil, the chives and grated Parmesan, if using.

LEMON CHIVE RICE



Lemon Chive Rice image

This makes a lovely meal served with chicken or pork, steamed carrots and a light fruit salad. (My personal favorite fruit salad: honey melon, kiwi and fresh raspberries with a splash of lemon juice and a sprinkling of vanilla sugar).

Provided by Baby Kato

Categories     Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons margarine
1 onion, small, finely chopped
2 cups rice, long grain
1/2 teaspoon curry (or)
1/4 teaspoon turmeric
1 tablespoon lemon zest
3 cups chicken broth
2 tablespoons chives, finely chopped
1/4 teaspoon pepper

Steps:

  • Melt margarine.
  • Add onions and saute.
  • Add rice and curry or tumeric and cook until grains of rice are all coated.
  • Stir in half the lemon peel and all the broth.
  • Bring to a boil.
  • Cover and simmer over low heat for 20- 25 minutes.
  • Stir in remaining lemon peel and chives just before you serve.

Nutrition Facts : Calories 313.4, Fat 6.8, SaturatedFat 1.5, Sodium 441.4, Carbohydrate 54.2, Fiber 1.4, Sugar 1.2, Protein 7.1

RISOTTO WITH PARMESAN AND LEMON



Risotto with Parmesan and Lemon image

In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Geoffrey Zakarian's daughter, Anna, had to say about this risotto dish: "Risotto is sort of our family tradition. It's so creamy, it melts in my mouth."

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 3 to 4 servings

Number Of Ingredients 10

6 cups chicken stock
1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 Spanish onion, finely diced
Kosher salt
1 cup arborio rice
1/2 cup dry white wine (or use chicken stock)
1 cup freshly grated parmesan cheese
2 tablespoons minced fresh chives, plus more for topping
Grated zest of 1 lemon, plus 1 teaspoon juice
Freshly ground pepper

Steps:

  • Bring the chicken stock to a simmer in a large saucepan over medium heat.
  • Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
  • Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
  • When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
  • Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.

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