Easy Lemon Risotto


It's no secret that I love risotto. Like loooooove risotto. It's such an easy and delicious comfort food recipe, and is the perfect side dish idea for pretty much any meal.

About six months ago I shared my Parmesan White Wine Risotto recipe, and you guys went crazy over it, and have been asking for more risotto recipes to try. So today I'm sharing my easy lemon risotto recipe!

This fresh and zesty risotto is the perfect spring or summer risotto recipe, but you bet I'll be making it year round! As a main dish, serve this lemon risotto topped with asparagus, peas, or zucchini! Or if you're serving it as a side, pair it with a roasted chicken or Lemon and Garlic Baked Salmon.




You'll notice that this recipe calls for a dry white wine. A few examples of dry whites are Sauvignon Blanc, Albarino and Chardonnay.

There's no need to splurge on a really expensive bottle of wine for this recipe, but I always recommend buying a bottle that you'll enjoy drinking, because you will definitely taste a hint of the wine flavor in the risotto. (Side note: the wine completely cooks out, so this a kid friendly recipe!)

I usually opt for a bottle in the $10-$15 range, like this Waterbrook Chardonnay, and pour two glasses. One for the risotto, one for me!


Ingredients:

1 shallot, minced
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups arborio rice
3/4 cups dry white wine (see note above)
4 cups chicken broth
1 cup grated parmesan cheese
1 teaspoon salt
3/4 teaspoons black pepper
1 teaspoon fresh thyme, chopped
1 tablespoon cream cheese
1 lemon, zested
1 tablespoon fresh lemon juice
2 green onions, chopped

Directions: 

Bring chicken stock to a boil, then reduce heat and let simmer. Heat butter and olive oil in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!

Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.

Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper, thyme, cream cheese, and lemon juice and lemon zest. Serve sprinkled with green onion!






Love Risotto? (Me too!!) Check Out My Other Risotto Recipe: 



And If You Love Lemon, How About These Lemon Recipes? 



Kirsten Bell
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