Lemon-Parsley Risotto

Lemon-Parsley Risotto
Photo by Quentin Bacon


  • ½ teaspoon kosher salt
  • 1 small yellow onion, finely chopped
  • 1 cup dry white wine
  • 2 cups Arborio rice
  • 1 cup (4 ounces) grated Parmesan
  • 4 cups low-sodium chicken broth
  • ½ cup fresh flat-leaf parsley leaves, chopped
  • + 4 more ingredients
    • Zest of 1 lemon, grated
    • ¼ teaspoon black pepper
    • 3 tablespoons unsalted butter
    • 1 tablespoon fresh lemon juice

Melt 2 tablespoons of the butter in a large skillet over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat, add the wine, and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring...

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