Recipe of Speedy Creamy Lemon and Parsley Risotto 🍚

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Before you jump to Creamy Lemon and Parsley Risotto 🍚 recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

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Make a trail mixfrom different seeds and nuts. Your mood can be improved by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, and other types of nuts. This is because seeds and nuts have lots of magnesium which boosts your brain's serotonin levels. Serotonin is called the "feel good" chemical substance and it tells your brain how you should be feeling day in and day out. The higher your serotonin levels, the happier you will feel. Not just that but nuts, in particular, are a fantastic protein food source.

See, you don't need to stuff your face with junk food when you wish to feel better! Try these tips instead!

We hope you got benefit from reading it, now let's go back to creamy lemon and parsley risotto 🍚 recipe. You can cook creamy lemon and parsley risotto 🍚 using 10 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Creamy Lemon and Parsley Risotto 🍚:

1. Use 10 ml of olive oil.
2. Provide 130 grams of finely diced shallots.
3. Provide of salt.
4. Get 10 grams of finely chopped garlic.
5. Take 120 grams of white risotto rice (arborio rice).
6. Prepare 25 ml of dry white wine.
7. Take of Stock of your choice e.g. veg stock, chicken stock or fish stock.
8. Use 25 grams of parmesan.
9. Prepare half of lemon.
10. Take sprigs of parsley.

Instructions to make Creamy Lemon and Parsley Risotto 🍚:

1. Begin by heating your stock and keeping it warm..
2. Add butter and oil to a midium pot over medium heat..
3. Add the finely chopped shallots and cook until just tender, then add the garlic. Cook 1 minute longer..
4. Add the rice and toss to coat, and make sure oil gets onto every grain of rice if you can..
5. Add the wine and stir until it is absorbed..
6. Add 1 ladle full of the stock and stir until it absorbs..
7. Repeat this until you have used almost all of the stock - it should take about 17-25 minutes. Taste the rice now and then until it is not hard in the middle..
8. When you add the last ladle of broth, let it absorb until it is creamy and thick, but not soupy..
9. Move the pot off the burner, toss roughly chopped sprigs of parsley and squeeze some fresh lemon juice to it..
10. Mix gently, serve with spoon into individual bowls, adding extra parmesan if desired..

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