Kylee’s Lemon Risotto (for Sabina)

Sabina’s dinner plates have been looking a little lazy lately.  So its time to bolster the fridge and freezer supplies especially for her, my not quite 2 year old.


Kylee, mother of 3 girls herself, makes this delicious risotto.  I have modified it slightly, adding a few lentils for extra colour (a great tip from Pavla) and omitting the wine and parmesan.  I also cannot attest to the quantities below, but I always use this recipe though as a guide and just guess as I go along (it seems to always work out!).  It freezes well, so perfect for kids quick and easy meals.


1 lemon

1.5 litres chicken stock (homemade best, but also good with oxo if need be)

300ml dry white wine (kylee suggests drinking the rest alone or with a friend while you stir the risotto)

120g butter

1 small onion finely chopped

600grams arborio or carnaroli rice

90g parmesan, freshly grated

3 TBSP finely chopped italian parsely

In a heavy based deep frying pan melt the butter and gently saute the onion til soft.  Add rice and raise heat to moderate, stir to coat rice with butter… add 1 cup of the heated wine/stock mix… simmer and stir, adding 1 cup of hot stock at a time as the liquid is absorbed, making sure the rice is just covered.    Check the rice (al-dente) before adding the last cup of stock.  After 15-20 mins it should be perfectly cooked.  Remove from the heat, add the cheese, remaining butter, parsely, lemon zest and lemon juice.  Cover for 2 minutes, then stir and serve.


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