How To Make Lemon Risotto with Fresh Garden Herbs
Serve up a side of light and tangy lemon risotto to pair with your meaty dishes! Enjoy bites of your desired herbs in each spoonful for a tastier dish.
Place broth in a saucepan. Bring to a boil; reduce to bare simmer and cover.
Heat oil in a large saucepan over medium heat. Add onion and salt; cook, stirring occasionally, for about 6 minutes, until softened.
Stir in the rice and cook for 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.
Add wine and bring to a boil, stirring until most of wine is absorbed. Add 2 cups of hot broth; bring to a gentle simmer and cook for 7 to 9 minutes, stirring every few minutes, until most of the liquid is absorbed.
Add the broth by ½ cupfuls for every couple of minutes for about 10 minutes, until rice is nearly cooked through. Stir in the fresh herbs and cook for 1 minute.
Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper.
Serve immediately, and enjoy!
- Calories: 359.78kcal
- Fat: 8.65g
- Saturated Fat: 3.20g
- Monounsaturated Fat: 4.07g
- Polyunsaturated Fat: 0.90g
- Carbohydrates: 51.21g
- Fiber: 2.01g
- Sugar: 4.94g
- Protein: 14.12g
- Cholesterol: 15.63mg
- Sodium: 615.75mg
- Calcium: 170.15mg
- Potassium: 372.70mg
- Iron: 3.15mg
- Vitamin A: 49.16µg
- Vitamin C: 9.78mg
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