Lemon Risotto

Last night was bitter sweet; I had almost 5 glorious hours of Lost on tv, but I will also never have another new episode to watch again!  After a weekend of drinking and eating with company in town and my oldest sister’s birthday bash, I should have been eating a nice healthy salad, however I couldn’t resist the urge to celebrate an anticipated evening of tv with a yummy meal.  The healthy part of me decided I would at least cook fish and then I couldn’t find a better pair for fish than lemon risotto.  This risotto could be paired with so many things but I always think that an excellent simple, grilled fish is great with lemon so why not great with a lemon risotto.  Simple and easy to make but packed with flavor; I don’t think you’ll be disappointed!

Lemon Risotto

adapted from Epicurious.com
  • 6 cups canned low-salt chicken broth
  • 3 1/2 tablespoons butter
  • 1 1/2 tablespoons olive oil
  • 2 large shallots, chopped
  • 2 cups arborio rice or medium-grain white rice
  • 1/4 cup dry white wine
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter.

Stir in parsley, lemon juice, and lemon peel.

Season risotto with salt and pepper. Transfer to bowl and sprinkle with parsley and cheese and serve.

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