Lemon-Parsley Risotto
Kristen
ingredients
- 3 tbsp unsalted butter
- 1 small yellow onion, finely chopped
- 2 C Arborio rice
- 1 C dry white wine
- 4 C low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 C (4 ounces) grated Parmesan
- zest of 1 lemon, grated
- 1/2 C fresh flat-leaf parsley leaves, chopped
directions
- 1
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 2 minutes. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.
- 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
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: Kristen
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