Lemon-Parsley Risotto

Directions

1. 1
   Melt 2 tablespoons of the butter in a large skillet over medium heat.
2. 2
   Add the onion and cook for 3 minutes.
3. 3
   Add the rice and cook, stirring constantly, for 2 minutes.
4. 4
   Reduce heat, add the wine, and cook, stirring frequently until the liquid is absorbed before adding more.
5. 5
   Add the broth 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more.
6. 6
   This should take about 30 minutes total.
7. 7
   The rice should be tender but still slightly firm.
8. 8
   Remove from heat.
9. 9
   Add the lemon juice, salt, pepper, Parmesan and remaining butter and stir until the butter melts.
10. 10
    Spoon into individual bowls and sprinkle with zest and parsley.