Lemon Herb Risotto

Name: Lemon Herb Risotto Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 cups canned low-salt veggie broth (chicken for those who aren't veggie); 1 1/2 tablespoons butter; 1 1/2 tablespoons olive oil; 2 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); 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh chives; 2 tablespoons fresh lemon juice; 4 teaspoons grated lemon peel; 1/8 cup each of roasted tomatoes wild mushrooms zucchini eggplant

Minutes to Prepare: 15
Minutes to Cook: 45

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

Directions

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 saut� 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.

Servings Per Recipe: 6

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

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Member Reviews

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.