Description
Creamy risotto with bright lemon flavor and rich Parmesan cheese, perfect as a side or main dish.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups Chicken or vegetable broth
- 1/2 cup White wine
- 1/2 cup Grated Parmesan cheese
- 1 tablespoon Olive oil
- 1 Small onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 tablespoon Lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
- Chopped parsley (optional garnish)
Instructions
- In a saucepan, heat the broth over low heat.
- In another large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Stir in the Arborio rice and cook for 1-2 minutes until it starts to toast lightly.
- Add the white wine and stir until it has mostly evaporated.
- Begin adding the warm broth, one ladle at a time, stirring frequently. Wait for the liquid to be absorbed before you add more. Continue this process for about 18-20 minutes until the rice is creamy and al dente.
- Stir in the Parmesan cheese, lemon juice, and lemon zest. Season with salt and pepper to taste.
- Serve warm, garnished with chopped parsley if desired.
Notes
Use high-quality ingredients for the best flavor. Stir often for creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg