Lemon-Parsley Risotto
Serves 4|
Hands-On Time:
40m
|
Total Time:
40m
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
- 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 1 minute. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.
- 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.
- Add the lemon juice, ½ teaspoon salt, ¼ teaspoon pepper, Parmesan, and the remaining butter and stir until the butter melts.
- Spoon into individual bowls and sprinkle with the zest and parsley.
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
Make it a meal: Serve the risotto with steamed green beans tossed with sautéed shallots, salt, and pepper.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
