Total Time
25mins
Prep 5 mins
Cook 20 mins

A wonderful accompaniment to any seafood or chicken dish.

Ingredients Nutrition

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.
Most Helpful

5 5

This was my first attempt at risotto and it turned out delicious. Everyone at the table of 8 enjoyed it. It takes a lot of attention, so I would not recommend trying to make this while you are making anything else that requires your attention or make sure you have a good helper.

5 5

This was really good! Like some other reviewers, next time I wouldn't use so much parmesan - it overpowered the lemon. I used all chicken broth with no water and it did take me about 45 minutes over the stove to finish, but totally worth it! Served it with roast chicken and a salad...

5 5

Sooooo good! I love risotto and this was great! I didn't put in the lemon zest because my lemons skin didn't look good, but it was lemony enough without it. I also couldn't help myself and put some garlic in ! I'd make this again. I served with fish but it would be good with chicken too. Thanks!