Food & Cooking Recipes Appetizers Lemon Risotto By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 14, 2021 Print Share Share Tweet Pin Email Servings: 4 Risotto also works well as an accompaniment to a main course, and this lemon iteration is delicious as a side. Ingredients 1 large leek, white part only, well washed and cut into ½-inch dice 1 tablespoon plus 1 teaspoon unsalted butter 1 cup Arborio rice 2 cups Vegetable Stock, or low-sodium canned Kosher salt and freshly ground black pepper 1 tablespoon lemon zest 2 tablespoons lemon juice 2 tablespoons chopped chives Directions Sweat the leek in 2 teaspoons of butter over low heat in a tightly covered straight-sided saute pan for 6 minutes, stirring once or twice. Add the rice and raise the heat to medium, stirring often for 3 minutes. Add 1 cup of stock, season lightly with salt and pepper, and stir until all of the liquid has been absorbed. Add the remaining broth, 1/2 cup at a time, stirring constantly after each addition. When all of the liquid is absorbed, add the zest and continue to cook for about 10 minutes more, until the rice is al dente. Stir in the lemon juice. Season well with salt and pepper, add the chives, stir in the remaining 2 teaspoons of butter until it melts, and serve hot. Print