Lemon-Parsley Risotto Recipe

Name: Lemon-Parsley Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1 small yellow onion, finely chopped; 2 cups arborio rice; 1 cup dry white wine; 4 cups low sodium chicken broth; 1 tablespoon fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 1 cup grated parmesan cheese; 1 lemon, zest of, grated; 1/2 cup flat leaf parsley, chopped

Servings: persons

3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups arborio rice
1 cup dry white wine
4 cups low sodium chicken broth
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated parmesan cheese
1 lemon, zest of, grated
1/2 cup flat leaf parsley, chopped

1
Melt 2 tablespoons of the butter in a large skillet over medium heat.
2
Add the onion and cook for 3 minutes.
3
Add the rice and cook, stirring constantly, for 2 minutes.
4
Reduce heat, add the wine, and cook, stirring frequently until the liquid is absorbed before adding more.
5
Add the broth 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more.
6
This should take about 30 minutes total.
7
The rice should be tender but still slightly firm.
8
Remove from heat.
9
Add the lemon juice, salt, pepper, Parmesan and remaining butter and stir until the butter melts.
10
Spoon into individual bowls and sprinkle with zest and parsley.

937

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1 small yellow onion, finely chopped, 2 cups arborio rice, 1 cup dry white wine, and more.

Yes, Lemon-Parsley Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Parsley Risotto

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