Lemon-Parmesan Risotto

Name: Lemon-Parmesan Risotto
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters uncooked Arborio rice or medium-grain rice; 2 Tbsps butter; 158 milliliters dry white wine or chicken broth; 946 milliliters chicken broth; 2 Tbsps finely chopped fresh parsley leaves; 1 Tbsp fresh lemon juice; 1 Tbsp finely shredded lemon peel; 1 Tbsp olive oil; 118 milliliters grated Parmesan cheese; 1 teaspoons salt; 237 milliliters water

Lemon-Parmesan Risotto might be just the side dish you are searching for. One serving contains 252 calories, 6g of protein, and 7g of fat. This recipe serves 8. This recipe is typical of Mediterranean cuisine. Head to the store and pick up water, lemon juice, lemon peel, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 35 minutes. It is a good option if you're following a gluten free and fodmap friendly diet.

Instructions

In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.

Ingredients you will need

Broth

Water

Salt

Equipment you will use

Sauce Pan

In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges.

Ingredients you will need

Butter

Rice

Cooking Oil

Equipment you will use

Dutch Oven

Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.

Ingredients you will need

Rice

Wine

Reduce heat to medium-low and stir well.

Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth.

Ingredients you will need

Broth

Rice

Equipment you will use

Ladle

Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice.

Ingredients you will need

Lemon Juice