Lemon Parmesan Risotto
A delightful dish combining creamy Arborio rice with zesty lemon and rich Parmesan cheese, perfect for impressing family and friends.
Ingredients
Main Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth Keep warm while cooking.
- 1 cup white wine
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 1 cup grated Parmesan cheese
- 2 tablespoons butter 1 tablespoon for cooking, 1 for mixing in.
- to taste Salt and pepper
- to garnish Fresh parsley
Instructions
Preparation
- In a saucepan, bring the broth to a simmer and keep it warm.
- In a large skillet, melt 1 tablespoon of butter over medium heat. Sauté the onion and garlic until they are translucent.
- Add the Arborio rice to the skillet and cook for 1-2 minutes, stirring until the rice is slightly toasted.
Cooking
- Pour in the white wine and stir until it is fully absorbed by the rice.
- Gradually add the warm broth, one ladle at a time. Stir frequently, allowing the liquid to be absorbed before adding more.
- After about 18-20 minutes, the rice should be creamy and al dente.
- Stir in the lemon zest, lemon juice, Parmesan cheese, and the remaining butter. Season with salt and pepper to taste.
Serving
- Remove from heat and let it sit for a minute before serving. Garnish with fresh parsley.
Notes
Stir continuously while adding the broth to help release the starch from the Arborio rice, making the risotto creamy. For a deeper flavor, try using homemade broth. Feel free to adjust the amount of lemon juice and zest according to your taste preference for tartness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.