Lemon Herb Risotto

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Lemon Herb Risotto calories by ingredient
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Introduction

Zingy and perfect as a stand along entree or if you are not veggie this pairs beautifully with seared scallops or halibut. Modified recipe from epicurious.com Zingy and perfect as a stand along entree or if you are not veggie this pairs beautifully with seared scallops or halibut. Modified recipe from epicurious.com
Number of Servings: 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

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 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.

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  • 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.


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