Lemon Risotto

• Produce

  • 4 tsp Lemon peel
  • 2 tbsp Parsley, fresh
  • 2 Shallots, large

• Canned Goods

  • 6 cups Chicken broth, canned low-salt

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 2 cups Arborio rice or medium-grain white rice

• Oils & Vinegars

  • 1 1/2 tbsp Olive oil

• Dairy

  • 3 1/2 tbsp Butter
  • 1 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on epicurious.com

Description

Ingredients

• 6 cups canned low-salt chicken broth
• 3 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice or medium-grain white rice
• 1/4 cup dry white wine
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

Directions

• Preparation Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Nutrition