Lemon-Parsley Risotto

x 1

Prep Time

45 min

Cook Time

Total Time

45 min

Servings

4

Vegetarian
Main Dish
Comfort Food

Ingredients

  • 3 tablespoons unsalted butter divided
  • 1 small yellow onion finely chopped
  • 2 cups Arborio rice (or Basmati)
  • 1 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 tablespoon fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup grated parmesan
  • 1 lemon zest, grated
  • 1/2 cup fresh flat-leaf parsley leaves chopped

Preparation

  1. Melt 2 tablespoons of the butter in a large skillet over medium heat. .
  2. Add the onion and cook for 3 minutes.
  3. Add the rice and cook, stirring constantly, for 2 minutes.
  4. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed.
  5. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until the liquid is absorbed before adding more. This should take 30 minutes total. The rice should be tender but still slightly firm.
  6. Remove from heat. Add the lemon juice, salt, pepper, parmesan, and the remaining butter and stir until the butter melts.
  7. Spoon into individual bowls and sprinkle with zest and parsley