Lemon-Parsley Risotto

Name: Lemon-Parsley Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters Arborio rice; 0 teaspoons black pepper; 237 milliliters dry white wine; 118 milliliters fresh flat-leaf parsley leaves, chopped; 1 teaspoons kosher salt; 1 Tbsp fresh lemon juice; 1 Zest of lemon, grated; 946 milliliters low-sodium chicken broth; 113 grams cup grated Parmesan; 3 Tbsps unsalted butter; 1 small yellow onion, finely chopped

Lemon-Parsley Risotto might be just the main course you are searching for. Watching your figure? This gluten free recipe has 647 calories, 22g of protein, and 18g of fat per serving. This recipe serves 4. A mixture of lemon juice, pepper, wine, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes around 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

Melt 2 tablespoons of the butter in a large skillet over medium heat.

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Butter

Equipment you will use

Frying Pan

Add the onion and cook for 3 minutes.

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Onion

Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.

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Rice

Wine

Add the broth, 1/2 cup at a time, stirring occasionally and waiting until its absorbed before adding more. This should take about 30 minutes total. The rice should be tender but still slightly firm.

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Broth

Rice

Remove from heat.

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.

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Lemon Juice