A lot of risottos end up being being heavy and better suited for winter or the fall, but the lemon and parsley make this one perfect for spring. Carolyn had clipped this out of Real Simple and been wanting to make it for a while. It came out great, and tasted even better the next day.
If you have a good pot the heats evenly you don’t have to stir constantly. We got away with being pretty lazy with the stirring and everything turned out all right. I think you can get away with giving it a stir every couple of minutes or so. If things start to stick, just stir more often. I would also stir the parsley in instead of just sprinling on top.
Lemon Parsley Risotto
From: Real Simple
- 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
- 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.
oh and way way too much cheese. Tastes much better when there’s just a hint of cheese so as not to mellow out the sharpness of the parsley and lemon too much
Amazing recipe. However, I reduced the amount of parsley and increased the amount of lemon for better balance.
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