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Regardless of how you found it, we’re just glad that you did! No long, drawn out story– we just hope you enjoy!

Lemon Parmesan Risotto

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Dinner, Side Dish

Ingredients

  

• 2 tbsp Olive Oil
• 2 tbsp Butter
• 3 tbsp Shallots minced
• 1½ cups Arborio Rice
• ½ cup Dry White Wine
• 6 cups Hot Chicken Broth
• 1 tbsp Lemon Zest
• 2 tbsp Lemon Juice
• 1 cup Parmesan Cheese shredded

Instructions

 

• Heat olive oil and butter in a dutch oven over medium heat. When butter foams, add shallots, and cook, stirring occasionally, until translucent, about 1-3 minutes.
• Add rice to dutch oven and stir so that oil mixture coats rice. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
• Deglaze pan with wine, stirring to combine until wine is absorbed.
• Add 1 cup of broth to pan and stir until absorbed. Add broth, 1 cup at a time, until absorbed, stirring constantly. Continue to add broth and stir until rice is cooked to al dente.
• Stir in lemon zest, lemon juice, and grated Parmesan cheese.
• Season with sea salt and black pepper to taste.

Keyword Lemon, Parmesan, Rice

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