Lemon and Sbrinz risotto

Lemon and Sbrinz risotto

Total: 30 min. | Active: 25 min.
Nutritional value / person: 708 kcal
, Fat: 32 g
, Carbohydrate: 84 g
, Protein: 21 g


2 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, finely chopped
200 g risotto rice
1 organic lemon, grated zest and the juice
8 dl vegetable bouillon, strained
1 tbsp butter
40 g grated Sbrinz
salt and pepper to taste

To bake

40 g grated Sbrinz

To serve

½ tbsp lemon juice
½ tbsp olive oil
1 pinch salt
1 bunch flat-leaf parsley, leaves torn off
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How it's done

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Heat the oil in a pan. Sauté the onion. Add the rice and lemon zest, sauté while stirring until the rice is translucent. Pour in the lemon juice and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the butter and cheese, season.

To bake

Arrange the cheese on a baking tray lined with baking paper. Bake for approx. 5 mins. in the centre of an oven preheated to 200°C until golden brown. Remove, leave to cool on a rack. Break into large pieces.

To serve

Combine the lemon juice and oil, season with salt. Add the parsley, mix. Plate up the risotto, spread lemon oil and pieces of Sbrinz.


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