laura's lemon risotto

★★★★★ 2 Reviews
thebiscottigirl avatar
By Laura Spencer-Whitacre
from Fort Mohave, AZ

. this is my families favorite way to eat rice. I have tweeked it over the years, to my families liking. I know it takes a bit of time, but well worth it. its amazing, Great with seafood. Hoping you will love this to. xoxoxo. blessings to you.xoxoxo remember fresh is always best. but you can use what you like also.

★★★★★ 2 Reviews
serves 6
prep time 15 Min
cook time 35 Min

Ingredients For laura's lemon risotto

  • 6 c
    chicken broth,
  • 3 1/2 Tbsp
    butter
  • 1 1/2 Tbsp
    olive oil, extra virgin
  • 1 clove
    garlic, crushed and chopped
  • 4
    green onions, chopped fine
  • 2 c
    arborio rice
  • 1/3 c
    dry white wine
  • 1 Tbsp
    parsley flakes
  • 1 c
    parmesan cheese, grated.
  • 2 Tbsp
    lemon juice, fresh
  • 4 tsp
    grated lemon peel
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How To Make laura's lemon risotto

  • 1
    Bring broth to a simmer over medium heat. Reduce to low, cover to keep warm. Melt 1 1/2 Tbsp. butter with oil in heavy saucepan over medium heat. Add garlic and saute for a minute or so then add onions,. Saute until tender crisp. about 3-4 minutes.
  • 2
    Add Rice; stir 1 minute or so. Add wine and stir until evaporated, about 30 seconds. Add remaining broth 1/2 cup at a time. Allow broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
  • 3
    Stir in cheese and remaining 2 tbsp. butter. Stir in parsley, lemon juice and lemon peel. Season Risotto with salt and pepper. Watch it disappear. its even good cold... please enjoy. xoxoxo laura
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