Lemon-Parsley Risotto

Photo by Quentin Bacon
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 718 calories
    • Calories 24 calories from fat
    • Fat 19 g
    • Sat Fat 11 g
    • Cholesterol 48 mg
    • Sodium 767 mg
    • Protein 26 g
    • Carbohydrate 98 g
    • Sugar 2 g
    • Fiber 23 g


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


  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.