Lemon-Parsley Risotto

Lemon-Parsley Risotto
Quentin Bacon
A finishing sprinkle of lemon zest and chopped parsley brighten up this simple, creamy risotto.

Get the recipe.
Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

3
tablespoons
unsalted butter
1
small yellow onion, finely chopped
2
cups
Arborio rice
1
cup
dry white wine
4
cups
low-sodium chicken broth
1
tablespoon
fresh lemon juice
kosher salt and black pepper
1
cup
(4 ounces) grated Parmesan
zest of 1 lemon, grated
1/2
cup
fresh flat-leaf parsley leaves, chopped

Directions

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes.
  2. Add the rice and cook, stirring constantly, for 1 minute. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.
  3. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. This should take about 30 minutes total. The rice should be tender but still slightly firm. Remove from heat.
  4. Add the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and the remaining butter and stir until the butter melts.
  5. Spoon into individual bowls and sprinkle with the zest and parsley.

 

Sara Quessenberry
April 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Fat 19 g
  • Sat Fat 11 g
  • Cholesterol 48 mg
  • Sodium 767 mg
  • Carbohydrate 98 g
  • Fiber 23 g
  • Sugar 2 g
  • Protein 26 g
What does this mean? See Nutrition 101.