Lemon Risotto

Lemon Risotto

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  • Prep Time


  • Total Time


  • Servings



  • 6

    C chicken broth, low salt

  • TB butter

  • TB olive oil

  • 2

    lg shallots, chopped

  • 2

    C Arborio rice

  • ¼

    C dry white wine

  • 1

    C freshly grated parmesan cheese

  • 2

    TB chopped fresh parsley

  • 2

    TB fresh lemon juice

  • 4

    tsp lemon zest


Bring broth to simmer in large saucepan over medium heat. Reduce heat to low, cover to keep warm. Melt 1 ½ TB butter with oil in heavy large saucepan over medium heat Add shallots and sauté until tender, about 6 min. Add rice, stir 1 min. Add wine and stir until evaporated, 30 seconds. Add ½ C hot broth, simmer until absorbed, stirring frequently. Add remaining broth ½ C at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 min. Stir in cheese and remaining butter. Stir in parsley, lemon juice, and lemon peel.


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