Risotto With Lemon and Parmesan

Risotto With Lemon and Parmesan
Servings: 4 to 6 Start to Finish 30 mins


  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 1/2 cups Arborio rice
  • Freshly ground black pepper
  • 1/2 cup water (or broth)
  • 4 cups reduced-sodium chicken broth, kept warm in a saucepan
  • 1 tablespoon butter, softened
  • 1 cup finely shredded Parmesan cheese
  • 2 teaspoons lemon zest
  • 2 - 3 tablespoons lemon juice

Make It

1. Put the oil in a deep 10-inch nonstick skillet over medium heat. When it's hot, add the onion and cook, stirring occasionally, until they soften, about 3 minutes.

2. Add the rice and cook and stir for 2 minutes. Add a little pepper, then the water. Stir and continue cooking until the liquid has almost completely bubbled away.

3. Use a ladle to begin adding broth, 1/2 cup or so at a time, stirring after each addition. When the broth is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat at medium to medium-high and stir frequently. It should take about 20 minutes to add all of the broth. The rice should be tender but still with a tiny bit of crunch.

4. Stir in the butter, Parmesan, lemon zest, and juice. Serve immediately. Makes 4 to 6 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 267, Fat, total (g): 8, sat. fat (g): 4, carb. (g): 38, fiber (g): 1, pro. (g): 11, sodium (mg): 241, Percent Daily Values are based on a 2,000 calorie diet.