Ingredients
-
1
-
4
-
1
-
1
-
2
-
2
-
3/4
-
2
-
-
-
-
-
-
-
Directions
Lemon Risotto,A wonderful accompaniment to any seafood or chicken dish.,Delicious. I doubled the recipe and did end up using all of the liquid and just half of the parmesan. It was delicious! I turned up the burner to about medium instead of medium low to cook a little faster and stirred frequently. It still took about 35-40 minutes to cook and continued thickening after sitting.,This was outstanding. I have no idea how much water used, or how long the risotto cooked–I just kept stirring it and adding water until it was done. Also, I only used the parmesan as a garnish–this risotto doesn’t need much cheese at all!
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Steps
|
1
Done
|
Sautee Onion in Butter Until Soft. |
|
2
Done
|
Stir in Lemon Zest. |
|
3
Done
|
Add Rice to Onion Mixture. |
|
4
Done
|
Stir Well to Coat All Grains of Rice. |
|
5
Done
|
Adjust Heat to Low-Medium. |
|
6
Done
|
Add 1/2 Cup of Broth Plus 2 Tbsp Lemon Juice. |
|
7
Done
|
Broth Should Simmer, Reduce and Thicken. |
|
8
Done
|
Add Another 1/2 Cup of Broth. |
|
9
Done
|
Stir Until Absorbed. |
|
10
Done
|
Add Another 1/2 Cup of Broth and Repeat Process With Remainder of Broth and Then Water- 1/2 Cup at a Time. |
