Lemon Risotto

"A wonderful accompaniment to any seafood or chicken dish."
 
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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Bonnie G #2 photo by Bonnie G #2
photo by Paula photo by Paula
Ready In:
25mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Sautee onion in butter until soft.
  • Stir in lemon zest.
  • Add rice to onion mixture.
  • Stir well to coat all grains of rice.
  • Adjust heat to low-medium.
  • Add 1/2 cup of broth plus 2 Tbsp lemon juice.
  • Broth should simmer, reduce and thicken.
  • Add another 1/2 cup of broth.
  • Stir until absorbed.
  • Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
  • If necessary, add more water.
  • When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
  • Season with salt, pepper and the remainder of lemon juice.
  • Serve with grated parmesan on top.

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Reviews

  1. This was really good! Like some other reviewers, next time I wouldn't use so much parmesan - it overpowered the lemon. I used all chicken broth with no water and it did take me about 45 minutes over the stove to finish, but totally worth it! Served it with roast chicken and a salad...
     
  2. This was my first attempt at risotto and it turned out delicious. Everyone at the table of 8 enjoyed it. It takes a lot of attention, so I would not recommend trying to make this while you are making anything else that requires your attention or make sure you have a good helper.
     
  3. Sooooo good! I love risotto and this was great! I didn't put in the lemon zest because my lemons skin didn't look good, but it was lemony enough without it. I also couldn't help myself and put some garlic in ! I'd make this again. I served with fish but it would be good with chicken too. Thanks!
     
  4. This is a great risotto! The flavor and creaminess is unmatched. Would be great with some grilled shrimp, salmon or chicken. Makes a great side dish. I can't recommend it enough.
     
  5. This was outstanding. I have no idea how much water I used, or how long the risotto cooked--I just kept stirring it and adding water until it was done. Also, I only used the parmesan as a garnish--this risotto doesn't need much cheese at all!
     
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Tweaks

  1. I have made a lot of risottos, and was surprised at how yummy this was given the simplicity of the ingredients. I used 1/2 tablespoon of olive oil instead of the butter, and added 2 cloves of garlic and a 1/4 cup of white wine. I stirred in at least a 1/2 cup Italian parsley for our tastes. I just realized I totally forgot the cheese - I guess it didn't really need it! Feeds 2-3, if serving as an entree.
     

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