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Lemon-Parmesan Risotto
Lemon-Parmesan Risotto
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Prep Time:
35 minutes
Total Time:
35 minutes
Lemon risotto made with Arborio rice, butter, wine, and broth cooked to creamy perfection. Finished with lemon, Parmesan, parsley, and black pepper. Easy 35-minute recipe for a delicious addition to your regular meals!
Ingredients:
  • 1 cup water
  • 1 carton (32 oz) Progresso™ chicken broth
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups uncooked Arborio rice or medium-grain rice
  • 2/3 cup dry white wine or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely shredded lemon peel
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley leaves
Instructions:
  • In a 2-quart saucepan, bring broth, water, and salt to a gentle simmer over medium-high heat. Then, lower the heat to keep the broth warm.
  • In a large Dutch oven, melt butter with oil over medium heat until it stops sizzling. Add rice and stir until coated, cook until edges are slightly translucent. Pour in wine and stir constantly for 3 minutes until absorbed by rice.
  • 1. Adjust the heat to medium-low and give it a good stir. Pour in 1 cup of broth using a 1/2-cup ladle for precision, ensuring the rice is just covered. Cook and stir for approximately 5 minutes until most of the broth is soaked up. 2. Add another 1 cup of broth and continue to cook for another 5 minutes, stirring constantly until the broth is almost fully absorbed. 3. Repeat this step twice more, adding 1 cup of broth each time and stirring until almost absorbed, resulting in rice that's creamy and tender but still firm to the bite. 4. Mix in the cheese, lemon zest, and lemon juice. Take it off the heat and garnish with parsley.

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