LEMON-PARSLEY RISOTTO
Gina
ingredients
- 3 TBL unsalted butter
- 1 small yellow onion, finely chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 1 TBL fresh lemon juice
- 1/2 TSP kosher salt
- 1/4 TSP black pepper
- 1 cup (4 oz.) grated Parmesan
- Zest of 1 lemon, grated
- 1/2 cup fresh flat-leaf parsley leaves, chopped
directions
- 1
1. Melt 2 TBL 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
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
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.
Source: Gina
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