Is there a substitute for the cream for the Lemon Risotto?
Nigella's Lemon Risotto (from NIGELLA BITES) is a soothing bowlful of risotto that is brightened with the addition of lemon zest and juice. The addition of an egg yolk and a small amount of double (heavy) cream adds a little extra richness.
Risottos are often finished by stirring in a small pat of butter and if you don't want to use cream then whisk the egg yolk with lemon juice and 60ml/4 tablespoons of extra stock (which should be warm and not too hot) and stir this in with a small pat of unsalted butter. If you need to avoid dairy completely, use 3 tablespoons of extra olive oil instead of the butter at the beginning of the recipe, use stock instead of cream to whisk the egg plus a small trickle of very good extra virgin olive oil. Season the risotto well and sprinkle with a few chopped fresh herbs (such as parsley or dill) before serving, instead of using Parmesan.