Lemon Herb Risotto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cups canned low-salt veggie broth (chicken for those who aren't veggie)1 1/2 tablespoons butter1 1/2 tablespoons olive oil2 large shallots, chopped2 cups arborio rice or medium-grain white rice1/4 cup dry white wine1 cup freshly grated Parmesan cheese (about 3 ounces)1 tablespoon chopped fresh parsley1 tablespoon chopped fresh chives2 tablespoons fresh lemon juice4 teaspoons grated lemon peel1/8 cup each of roasted tomatoes, wild mushrooms, zucchini, eggplant
Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, chives, lemon juice, and lemon peel and veggies. Season risotto with salt and pepper. Transfer to bowl and serve.
Number of Servings: 6
Recipe submitted by SparkPeople user WSS_JEN.
Number of Servings: 6
Recipe submitted by SparkPeople user WSS_JEN.
Nutritional Info Amount Per Serving
- Calories: 362.7
- Total Fat: 11.3 g
- Cholesterol: 20.9 mg
- Sodium: 1,257.4 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 0.4 g
- Protein: 11.3 g
Member Reviews
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ROBIN213
Please, if cooking this for a vegetarian, use vegetable broth instead of chicken broth to make this a vegetarian meal :) - 10/4/09
Reply from WSS_JEN (10/4/09)
Sorry about that - relic from the recipe online. I used vegetable broth and it was fantastic.