Lemon Parsley Risotto
Bright, zesty, and irresistibly creamy, this Lemon Parsley Risotto is the perfect way to elevate your dinner table with minimal effort. Featuring tender Arborio rice simmered to perfection in a hearty chicken or vegetable stock, this dish is infused with the vibrant flavors of freshly squeezed lemon juice, fragrant lemon zest, and finely chopped flat-leaf parsley. A splash of dry white wine adds depth, while Parmesan cheese and a touch of butter create a luxuriously smooth texture. Ready in just 40 minutes, this elegant Italian-inspired recipe is ideal for date nights, gatherings, or simply treating yourself. Serve it with extra Parmesan or a simple salad for a sophisticated, citrus-forward meal that’s both comforting and refreshing. Perfect as a vegetarian option (just use veggie stock!) or paired with a protein of your choice, this risotto is a must-try for fans of bold, verdant flavors.
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Recipe Information
Ingredients
- 1.5 cups Arborio rice
- 4.5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 2 medium Shallots, finely diced
- 3 Garlic cloves, minced
- 2 teaspoons Lemon zest
- 2 tablespoons Lemon juice, freshly squeezed
- 0.5 cup Flat-leaf parsley, finely chopped
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat. Keep it warm but not boiling.
In a large, heavy-bottomed skillet or saucepan, melt 2 tablespoons of the butter with 2 tablespoons of olive oil over medium heat.
Add the finely diced shallots to the skillet and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it brown.
Add the Arborio rice to the skillet, stirring to coat the grains with the oil and butter mixture. Toast the rice for 2-3 minutes until lightly translucent around the edges.
Pour in the white wine and cook while stirring until the liquid is mostly absorbed.
Begin adding the warm stock, one ladleful (approximately 1/2 cup) at a time. Stir frequently and allow the liquid to be absorbed before adding the next ladleful. Continue this process for 20-25 minutes until the rice is tender and creamy but still slightly al dente.
Once the rice is cooked, stir in the lemon zest, lemon juice, and the remaining tablespoon of butter. Mix well to evenly distribute the flavors.
Stir in the grated Parmesan cheese and season with salt and freshly ground black pepper to taste.
Remove the pan from the heat and gently fold in the finely chopped parsley. Adjust seasoning if needed.
Serve the Lemon Parsley Risotto immediately, garnished with additional parsley and a sprinkle of Parmesan if desired.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1638 mg | 71% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.1 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
