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Nutrition Facts
Serving Size 1 (379g) Recipe makes 4 servings
Calories 398
Calories from Fat 161		(40%)
Amount Per Serving		%DV
	Total Fat 17.9g	27%
	Saturated Fat 10.8g	54%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 47mg		15%
Sodium 755mg		31%
Potassium 257mg		7%
Total Carbohydrate 46.6g		15%
	Dietary Fiber 3.1g	12%
	Sugars 1.7g
Protein 13.6g		27%
detailed view... how is this calculated?

Lemon Risotto

Recipe #51504 | 25 min | 5 min prep | add private note

⁽⁴⁶⁾ RATE IT NOW Print Recipe

By: Just Call Me Martha
Jan 15, 2003

A wonderful accompaniment to any seafood or chicken dish.

SERVES 4 (change servings and units)

Ingredients

1 medium onion, diced
4 tablespoons butter
1 lemon, zest and juice of
1 cup arborio rice
2 cups chicken broth
2 cups water
3/4 cup grated parmesan cheese
2 tablespoons freshly chopped parsley
additional parmesan cheese (to garnish)

Directions

1
Sautee onion in butter until soft.
2
Stir in lemon zest.
3
Add rice to onion mixture.
4
Stir well to coat all grains of rice.
5
Adjust heat to low-medium.
6
Add 1/2 cup of broth plus 2 Tbsp lemon juice.
7
Broth should simmer, reduce and thicken.
8
Add another 1/2 cup of broth.
9
Stir until absorbed.
10
Add another 1/2 cup of broth and repeat process with remainder of broth and then water- 1/2 cup at a time.
11
If necessary, add more water.
12
When rice is done (tender but not mushy), remove from heat and stir in parmesan cheese and parsley.
13
Season with salt, pepper and the remainder of lemon juice.
14
Serve with grated parmesan on top.

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Featured Reviews for This Recipe

From: doggy momma

On Nov 10, 2009

Great recipe! I was glad to find a risotto recipe that didn't call for wine, as I don't often cook with it. I did not put any lemon zest in mine, as I wanted a more subtle lemon flavor. Instead, I doubled the fresh lemon juice. I also didn't end up needing the second cup of water or salt (the broth and parmesan added enough saltiness). I probably only ended up using half a cup (at the most) of cheese (it was a parmesan cheese blend), and that was plenty. I served this with salmon baked with lemon juice, garlic and fennel, so instead of the parsley, I put in some chopped up fennel fronds. Wonderful!

0 people found this review helpful

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From: Charmie777

On Oct 29, 2009

Very very good!!! I added some garlic in with the onions. And I doubled it for my large family. Also cuz I wanted some leftovers

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From: RéeLani

On Jul 7, 2006

So creamy and lemony and yummy! Made this last night to eat with a simple roast chicken. I used all broth, rather than broth and water, and probably used 5 cups total. I had made risotto once before and wasn't happy with the results but this time it turned out great. DH couldn't understand how it could be so creamy with no cream in it. I'm looking forward to leftovers!

3 people found this review helpful

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From: MohawkPrincess

On Jan 19, 2005

I've made this several times now, and each time the family has loved it! I, too, omitted the zest - but still wonderful as is! Definitely a keeper.

3 people found this review helpful

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