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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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 187g 287%
  • Carbs 692g 231%
  • Saturated 91g 454%
  • Fiber 33g 134%
  • Trans 3g
  • Sugars 33g
  • Monounsaturated 72g
  • Polyunsaturated 13g
  • Protein 177g 353%
  • Cholesterol 329mg 110%
  • Sodium 3,276mg 136%
  • Calcium 2,347mg 235%
  • Magnesium 365mg 91%
  • Potassium 4,511mg 129%
  • Iron 44mg 246%
  • Zinc 17mg 116%
  • Phosphorus 2,996mg 428%
  • Vitamin A 1,096µg 122%
  • Vitamin C 88mg 147%
  • Thiamin (B1) 5mg 300%
  • Riboflavin (B2) 2mg 114%
  • Niacin (B3) 72mg 358%
  • Vitamin B6 3mg 146%
  • Folic Acid (B9) 1,879µg 470%
  • Vitamin B12 5µg 85%
  • Vitamin D 2µg 1%
  • Vitamin E 9mg 44%
  • Vitamin K 286µg 358%
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