Laura's Lemon Risotto

Laura Spencer-Whitacre


. 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 votes
15 Min
35 Min


6 c
chicken broth,
3 1/2 Tbsp
1 1/2 Tbsp
olive oil, extra virgin
1 clove
garlic, crushed and chopped
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

How to Make Laura's Lemon Risotto


  • 1Bring 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.
  • 2Add 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.
  • 3Stir 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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About Laura's Lemon Risotto

Regional Style: Italian
Other Tags: For Kids, Healthy