Lemon-Parsley Risotto

Photo: Quentin Bacon

Recipe from

Nutritional Information

Calories 718
Caloriesfromfat 24 %
Fat 19 g
Satfat 11 g
Cholesterol 48 mg
Sodium 767 mg
Carbohydrate 98 g
Fiber 23 g
Sugars 2 g
Protein 26 g

Ingredients

3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup (4 ounces) grated Parmesan
Zest of 1 lemon, grated
1/2 cup fresh flat-leaf parsley leaves, chopped

Preparation

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.

Note:

Sara Quessenberry,

May 2006