Ingredients
-
1
-
4
-
1
-
1
-
2
-
2
-
3/4
-
2
-
-
-
-
-
-
-
Directions
Lemon Risotto, A wonderful accompaniment to any seafood or chicken dish , Delicious I doubled the recipe and did end up using all of the liquid and just half of the parmesan It was delicious! I turned up the burner to about medium instead of medium low to cook a little faster and stirred frequently It still took about 35-40 minutes to cook and continued thickening after sitting , This was outstanding I have no idea how much water used, or how long the risotto cooked–I just kept stirring it and adding water until it was done Also, I only used the parmesan as a garnish–this risotto doesn’t need much cheese at all!
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Steps
|
1
Done
|
Sautee Onion in Butter Until Soft. |
|
2
Done
|
Stir in Lemon Zest. |
|
3
Done
|
Add Rice to Onion Mixture. |
|
4
Done
|
Stir Well to Coat All Grains of Rice. |
|
5
Done
|
Adjust Heat to Low-Medium. |
|
6
Done
|
Add 1/2 Cup of Broth Plus 2 Tbsp Lemon Juice. |
|
7
Done
|
Broth Should Simmer, Reduce and Thicken. |
|
8
Done
|
Add Another 1/2 Cup of Broth. |
|
9
Done
|
Stir Until Absorbed. |
|
10
Done
|
Add Another 1/2 Cup of Broth and Repeat Process With Remainder of Broth and Then Water- 1/2 Cup at a Time. |
|
11
Done
|
If Necessary, Add More Water. |
|
12
Done
|
When Rice Is Done (tender but not Mushy), Remove from Heat and Stir in Parmesan Cheese and Parsley. |
|
13
Done
|
Season With Salt, Pepper and the Remainder of Lemon Juice. |
|
14
Done
|
Serve With Grated Parmesan on Top. |
