Lemon Risotto
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 first-course or 4 main-course servings
- 1 1/2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1/4 cup dry white wine
- 4 teaspoons grated lemon peel
- 3 1/2 tablespoons butter
- 1 cup freshly grated parmesan cheese (about 3 ounces)
- Carbohydrate 60 g(20%)
- Cholesterol 27 mg(9%)
- Fat 16 g(24%)
- Fiber 1 g(4%)
- Protein 15 g(30%)
- Saturated Fat 8 g(38%)
- Sodium 273 mg(11%)
- Calories 446
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.
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.
