- Calories 718
- Caloriesfromfat 24%
- Fat 19g
- Satfat 11g
- Cholesterol 48mg
- Sodium 767mg
- Carbohydrate 98g
- Fiber 23g
- Sugars 2g
- Protein 26g
Lemon-Parsley Risotto
Photo: Quentin Bacon
How to Make It
Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the 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, 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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