Name: Lemon Parmesan Risotto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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)

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You might’ve seen us making these Lemon Parmesan Risotto on our TikTok, Instagram, Twitter or Facebook. Or maybe you saw the post on our Pinterest.

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

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.

Lemon Parmesan Risotto