Lemon Risotto

Lemon Risotto
Lemon Risotto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    cups canned low-salt chicken broth

  • 3 1/2

    tablespoons butter

  • 1 1/2

    tablespoons olive oil

  • 2

    large shallots chopped

  • 2

    cups arborio rice (or medium-grain white rice)

  • 1/4

    cup dry white wine

  • 1

    cup freshly-grated Parmesan cheese (abt 3 oz)

  • 2

    tablespoons chopped fresh parsley

  • 2

    tablespoons fresh lemon juice

  • 4

    teaspoons grated lemon peel

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve. This recipe yields 6 first-course or 4 main-course servings.

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