Description
Italian Lemon Risotto is a creamy and refreshing dish perfect for a spring dinner, combining the richness of arborio rice with a zesty lemon flavor.
Ingredients
- 1 cup arborio rice
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup white wine
- 4 cups chicken or vegetable broth
- 1 lemon, zested and juiced
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- Add the arborio rice and stir for 2-3 minutes until the rice is well-coated with oil.
- Pour in the white wine and cook until it is mostly absorbed by the rice.
- Gradually add the broth, one cup at a time, stirring frequently. Allow each cup to be absorbed before adding the next.
- Once the rice is creamy and cooked through, stir in the lemon zest, lemon juice, and parmesan cheese.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Notes
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Adjust the amount of lemon juice to taste for more or less citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 15mg