Lemon Parsley Risotto

Lemon Parsley Risotto


  • 11/2 tablespoon extra-virgin olive oil
  • 1/2 red onion, finely chopped
  • 11/2 cups arborio rice
  • 1/2 cup dry white wine
  • 5 to 6 cup vegetable broth
  • 11/2 teaspoon finely grated lemon zest
  • salt and freshly ground black pepper
  • 1/4 cup fresh lemon juice
  • 1/2 cup finely chopped flat-leaf parsley
  • 1/4 to 1/2 cup freshly grated Parmigiano Reggiano


(serves 6). Heat the oil in a large heavy saucepan over medium heat. Cook the onions until soft and translucent but not brown, about 2 minutes. Stir in the rice and cook for 1 minute, or until all the grains are shiny. Add the wine and bring to a boil, stirring often. When most of the wine is absorbed, add 1/2 cuo broth and lecon zest. Cook the rice at a brisk simmer stirring steadily. When most of the liquid is absorbed, add another 1/2 cup broth. Gradually add salt and pepper as you add the broth. Continue adding the broth, 1/2 cup at a time, until 5 cups are used up. If the rice is still hard add 1/2 to 1 more cup broth. Stir in the lemon juice and parsley the last 3 minutes. You'll need about 18 minutes of cooking in all. Remove the pan from the heat and stir in the cheese and salt and pepper to taste. Serve at once.

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