Lemon Herb Risotto

Name: Lemon Herb Risotto
Ingredients: 6 cups Low Sodium Chicken Broth; 2 Tablespoons Unsalted Butter; 1 whole Small Yellow Onion, Finely Diced; 1-1/4 cup Arborio Rice; 1/2 cups Dry White Wine (such As Pinot Grigio); 1/2 cups Grated Parmesan, Plus More For Serving; 1 whole Lemon, Zest And Juice; 2 Tablespoons Chopped Fresh Basil; 2 Tablespoons Chopped Fresh Italian Parsley; 1 teaspoon Coarse Salt, Or To Taste; 1/4 teaspoons Fresh Ground Black Pepper, Or To Taste

11 ingredients

7 steps

Ingredients

6 cups Low Sodium Chicken Broth
2 Tablespoons Unsalted Butter
1 whole Small Yellow Onion, Finely Diced
1-1/4 cup Arborio Rice
1/2 cups Dry White Wine (such As Pinot Grigio)
1/2 cups Grated Parmesan, Plus More For Serving
1 whole Lemon, Zest And Juice
2 Tablespoons Chopped Fresh Basil
2 Tablespoons Chopped Fresh Italian Parsley
1 teaspoon Coarse Salt, Or To Taste
1/4 teaspoons Fresh Ground Black Pepper, Or To Taste

Directions

1

1. In a large saucepan, bring broth to a simmer over medium heat.
2

2. Meanwhile, in a large, straight-sided skillet or Dutch oven, melt butter over medium, then add onion and saute until translucent, about 2-3 minutes.
3

3. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, about 1 minute.
4

4. Add wine and stir until evaporated, about 2 minutes.
5

5. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.
6

6. Stir in zest and herbs after the final addition of broth.
7

7. Remove from heat and stir in Parmesan. Cover and let stand for 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve with extra Parmesan.