Lemon-Parsley Risotto

Lemon-Parsley Risotto
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2006

Nutritional Information

  • Per Serving
  • Calories 718Calories From Fat 24%
  • Fat 19g
  • Sat Fat 11g
  • Cholesterol 48mg
  • Sodium 767mg
  • Carbohydrate 98g
  • Fiber 23g
  • Sugar 2g
  • Protein 26g
What does this mean? See Nutrition 101 .

Quick Tip

Green Beans
Make it a meal: Serve the risotto with steamed green beans tossed with sautéed shallots, salt, and pepper.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.