Description
A creamy and flavorful risotto made with lemon and parmesan cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 1 cup grated parmesan cheese
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the broth in a saucepan and keep it warm.
- In a large skillet, heat olive oil over medium heat.
- Add onion and garlic, and sauté until translucent.
- Add Arborio rice and stir for 2 minutes.
- Pour in the white wine and cook until absorbed.
- Add warm broth one ladle at a time, stirring constantly until absorbed before adding more.
- Continue until rice is creamy and al dente, about 18-20 minutes.
- Stir in lemon juice, zest, and parmesan cheese.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Adjust the lemon juice according to your taste.
- For a richer flavor, add more parmesan cheese.
- Serve immediately for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Lemon Parmesan Risotto, Risotto, Italian Dish