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.

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