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Lemon-Parsley Risotto Recipe

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This recipe for Lemon-Parsley Risotto is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tbsp. unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 Tbsp. fresh lemon juice
1/2 tsp. kosher salt
1/4 tsp. black pepper
1 cup (4 oz.) grated Parmesan cheese
Zest of 1 lemon, grated
1/2 cup fresh flat-leafed parsley leaves, chopped
Directions:
Directions:
Melt 2 Tbsp. butter in a large skillet over medium heat. Add onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat, add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. This should take about 30 minutes total. The rice should be tender but still slightly firm. Remove from heat. Add the lemon juice, salt and 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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