LEMON RISOTTO

 

When is Risotto not just the best side dish EVER!

Serving my Lemon Risotto in lemon cups is too darn

ADORABLE...

I just love lemons for cooking, baking, drinking and decorating :)

Looks Like Spring Has Sprung!

Bring in as many lemons as you can carry from a lemon tree.

For your lemon bowl simply cut a small bit off the lemon on the bottom

to help it stand on its own. Cut open the top  and scoop

out the lemon flesh with a spoon and a

little help with a knife.

Save all the juices!

Make yourself Lemon Perrier Water and finish 

off about 6 to 8 lemons. I just needed 6 :)

Set the lemons aside to start on the Risotto.

In a medium saucepan bring 2 cups of chicken broth and 1/2 cup of

water to a simmer. Cover and keep it

hot over low heat.

Dice up one large shallot.

Grab your Lemon Spatula because you will be doing some stirring :)

In a medium, heavy saucepan, melt 2 tablespoons of butter.

Add in the shallots and saute' about 3 minutes until tender but not brown.

Grab some Arborio rice from your pantry and measure out a cup.

Add the rice and continue to coat with the butter.

Grab a really good Sauvignon Blanc like Whitehall Lane and pour

half a cup into the rice. What the heck, pour yourself a glass too :)

Simmer the pot until the wine has almost completely absorbed, about 2 minutes.

Add in 1/2 cup of the simmering broth and stir until almost completely absorbed.

Continue cooking the rice, adding the broth 1/2 cup at a time, stirring

constantly and allowing each addition of the broth to absorb

before adding the next. Finish off all the broth.

Continue to cook and stir until the rice is tender but still firm to bite.

and the mixture is creamy, about 20 minutes.

Have a taste. Yes, perfectly creamy so remove off the stove.

Zest up 1/2 of a lemon.

To the pot add in 3 tablespoons of butter.

Toss in 2 tablespoons of Ricotta cheese.

Toss in the lemon zest and 2 tablespoons of the lemon juice.

Toss in 4 tablespoons of grated Parmesan cheese and

3/4 tablespoons of salt & pepper.

Give the pot a good stir!

Little taste for the cook!

Grab those cute lemon cups and start filling them with the

Lemon Risotto!

All filled but lets make them even cuter :)

Sprinkle with a little Parmesan cheese over the top.

Little splash of green with some parsley on top.

These delicious Lemon Risotto Cups, in their eye-catching presentation, are 

perfect because they just say....

Spring Is Here!

Enjoy!

P.S

Lemon Risotto was the best side dish next to the grilled fish I served last week at my dinner party!

LEMON ICEBOX PIE

Lemon Icebox Pie is a classic, no-bake dessert. With a graham cracker crust and

silky lemon filling, this refreshing pie is a spring must.

The perfect pie for lemon lovers & lazy bakers!

Run out a grab some lemons off your tree.

For The Crust.

Blend up 1 1/2 cups of graham crackers.

Toss the graham crackers into a bowl and pour in 6 tablespoons of butter.

Add in 2 tablespoons of granulated sugar to the bowl.

Using a fork stir until fully incorporated.

Butter up your pie plate well.

Using the back of a spoon, press graham cracker mixture firmly

into the bottom and sides of the pie pan.

Refrigerate while preparing the filling.

 For The Pie Filling.

In a large bowl add in 8 ounces of cream cheese room temperature.

Beat the cream cheese till smooth with a mixer.

Perfect.

Add in one can of sweetened condensed milk.

Mix the bowl until combined.

Pour in 1 tablespoon of vanilla extract.

To the bowl add 1 tablespoon lemon zest.

Juice up about 4 lemons to make up 1/2 cup of lemon juice.

Pour the fresh lemon juice into the bowl and give it a good stir.

Set this bowl aside.

You will need 1 cup of very cold heavy cream. I popped the cream into

the freezer for about 15 minutes to get it really chilled.

In a separate bowl, whip heavy cream until stiff peaks form.

Perfect :)

Add the whip cream into the lemon mixture and beat it all together.

Perfect. 

I know how to clean these. Yum!

Grab your pie crust out of the refrigerator.

Pour the lemon filling into graham cracker crust and smooth with a spatula.

Perfect but not finished yet :)

I know how to clean this spatula too. Yum!

Sprinkle the Lemon Icebox Pie with some lemon zest.

Refrigerate until firm and chilled through, about 2 hours.

Time to indulge!

I made this pie several times and it always is a total hit. You will

love it too because it's so quick to make and takes

only a few ingredients.

This pie turns out so creamy and rich, yet light and refreshing at the same time.

Be sure to refrigerate any left over pie.... if there is any.

Enjoy!

P.S.

Have A Bite.