laura's lemon risotto
. 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.
prep time
15 Min
cook time
35 Min
method
---
yield
6
Ingredients
- 6 cups chicken broth,
- 3 1/2 tablespoons butter
- 1 1/2 tablespoons olive oil, extra virgin
- 1 clove garlic, crushed and chopped
- 4 - green onions, chopped fine
- 2 cups arborio rice
- 1/3 cup dry white wine
- 1 tablespoon parsley flakes
- 1 cup parmesan cheese, grated.
- 2 tablespoons lemon juice, fresh
- 4 teaspoons grated lemon peel
How To Make laura's lemon risotto
-
Step 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.
-
Step 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.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes