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Lemon-Parsley Risotto

Quentin Bacon
Serves 4 Hands-On Time: 45m Total Time: 45m

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
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon 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. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.
  2. Add the broth, 1/2 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.
  3. Add the lemon juice, salt, pepper, Parmesan, and the remaining butter and stir until the butter melts. Spoon into individual bowls and sprinkle with the zest and parsley.
By Sara Quessenberry,  May 2006
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Quick Tip

To get more juice from a lemon, soak it in hot water for a few minutes, then roll it on the counter a few times.

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.

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