Lemon Risotto

I made this risotto on Sunday night and have been eating the leftovers for lunch and dinner all week. It is delicious re-heated with a crisp salad right on top (with fresh lemon vinaigrette). I also mixed in the leftover garlic butter roasted mushrooms into the risotto – and the capers and garlic added an amazing kick. The original recipe only called for only 6 cups of chicken broth and I needed around 8 cups.

Lemon Risotto from Bon Appetit 2002 

  • 8 cups canned low-salt chicken broth
  • 2 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 or to taste
  • fresh parsley, for garnish
  • 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 serve.


    One comment

    1. so i needed a pork-free, nut-free, dairy-free main dish for a dinner party i’m hosting in a few weeks and was thinking about a lemon risotto with chicken sausages and then you my dear smart friend posted this. thank you as i’m totally making with with earth balance soy margarine and likely tofutti cream cheese or soy ricotta if i can find it (rather than the parm, boo – but such is life). thanks lady!

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