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Lemon Risotto

Course Entree
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Karen

Ingredients

  • 6 cups low-salt chicken broth
  • 3 ½ tablespoons butter
  • 1 ½ tablespoons olive oil
  • 2 large shallots peeled and chopped
  • 2 cups arborio rice
  • ¼ cup white wine
  • 1 cup freshly grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons grated lemon zest
  • salt and pepper

Instructions

  • Bring the broth to a simmer over medium heat. Reduce the heat to low and cover it to keep it warm.
  • Melt half the butter and olive oil in a large saucepan over medium heat. Add the shallots and lightly saute them until tender. Add the rice and stir to coat.
  • Add the wine and stir until it evaporates.
  • Add the broth 1 1/2 cups at a time, stirring until the broth is fairly well absorbed and the rice is tender and it looks creamy.
  • Stir in the cheese and the rest of the butter until blended it.
  • Mix in the lemon juice, zest and parsley.
  • Season with salt and pepper to taste.
  • I like to microwave the lemon for 30 seconds - it is much easier to get all of the juice this way.
  • I put the risotto in a lemon that I hollowed out with a grapefruit spoon. Then, I warmed the lemon with the risotto in it, in the oven so that the lemon flavor would infuse the risotto.