Lemon Risotto

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

Directions RichSnippets

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Recipe Details

Serves: 
6

Nutrition

Calories per serving:

863 calories

Dietary restrictions:

Balanced, High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:

43%

Servings:

6
  • Fat 31g 48%
  • Carbs 115g 38%
  • Saturated 15g 76%
  • Fiber 6g 22%
  • Trans 1g
  • Sugars 6g
  • Monounsaturated 12g
  • Polyunsaturated 2g
  • Protein 29g 59%
  • Cholesterol 55mg 18%
  • Sodium 546mg 23%
  • Calcium 391mg 39%
  • Magnesium 61mg 15%
  • Potassium 752mg 21%
  • Iron 7mg 41%
  • Zinc 3mg 19%
  • Phosphorus 499mg 71%
  • Vitamin A 183µg 20%
  • Vitamin C 15mg 24%
  • Thiamin (B1) 1mg 50%
  • Riboflavin (B2) 0mg 19%
  • Niacin (B3) 12mg 60%
  • Vitamin B6 0mg 24%
  • Folic Acid (B9) 313µg 78%
  • Vitamin B12 1µg 14%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 7%
  • Vitamin K 48µg 60%
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