Lemon Risotto Recipe

Nutrition

Cal/Serving: 431
Daily Value: 22%
Servings: 6

Balanced
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat16g24%
Saturated8g38%
Trans0g0%
Carbs58g19%
Fiber3g11%
Sugars3g0%
Protein15g29%
Cholesterol27mg9%
Sodium305mg13%
Calcium196mg20%
Magnesium30mg8%
Potassium376mg11%
Iron4mg21%
Zinc1mg10%
Phosphorus250mg36%
Vitamin A426IU9%
Vitamin C7mg12%
Thiamin (B1)0mg25%
Riboflavin (B2)0mg9%
Niacin (B3)6mg30%
Vitamin B60mg12%
Folic Acid (B9)157µg39%
Vitamin B120µg7%
Vitamin D0µg0%
Vitamin E1mg4%
Vitamin K24µg30%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
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Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.
3.7

INGREDIENTS

  • 6 cupss canned low-salt chicken broth
  • 3 1/2 tablespoonss butter
  • 1 1/2 tablespoonss olive oil
  • 2 large shallots, chopped
  • 2 cupss arborio rice or medium-grain white rice
  • 1/4 cup dry white wine
  • 1 cup freshly grated Parmesan cheese (about 3 ounces)
  • 2 tablespoonss chopped fresh parsley
  • 2 tablespoonss fresh lemon juice
  • 4 teaspoonss grated lemon peel

Recipe Details

Servings: 6 servings


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