Lemon Risotto

Name: Lemon Risotto
Ingredients: 6 cups canned low-salt chicken broth; 3 1/2 tablespoons butter; 1 1/2 tablespoons olive oil; 2 large shallots, chopped; 2 cups arborio rice or medium-grain white rice; 1/4 cup dry white wine; 1 cup freshly grated Parmesan cheese (about 3 ounces); 2 tablespoons chopped fresh parsley; 2 tablespoons fresh lemon juice; 4 teaspoons grated lemon peel

10 ingredients

12 steps

Ingredients

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Directions

1

Bring broth to simmer in large saucepan over medium heat.
2

Reduce heat to low; cover to keep warm.
3

Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat.
4

Add shallots and saute until tender, about 6 minutes.
5

Add rice; stir 1 minute.
6

Add wine and stir until evaporated, about 30 seconds.
7

Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently.
8

Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
9

Stir in cheese and remaining 2 tablespoons butter.
10

Stir in parsley, lemon juice, and lemon peel.
11

Season risotto with salt and pepper.
12

Transfer to bowl and serve.