While risotto may conjure thoughts of gourmet restaurants, this bright and creamy lemon risotto is easy enough to whip up in the comfort of your own home in 30 minutes. Serve it as a main course or alongside your favorite seafood for a restaurant-quality, elevated comfort food dish.
Ingredients:
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- 3 Tbsp. minced shallots
- 1 ½ c. arborio rice
- ½ c. dry white wine
- 6 c. chicken broth, hot
- 1 Tbsp. lemon zest
- 2 Tbsp. lemon juice
- 1 c. freshly grated Parmesan cheese
Directions:
- Heat butter and olive oil in a dutch oven over medium heat. Once the butter is foaming, add the shallots and cook until translucent (about 1-3 minutes), stirring occasionally.
- Add rice to the dutch oven and stir until coated in the oil and butter mixture. Cook for 2 minutes, stirring frequently, until rice is lightly toasted.
- Deglaze the pan by pouring in the white wine. Scrape up any bits stuck to the bottom of the pot while you bring it to a simmer. Stir to combine until the wine is completely absorbed.
- Add 1 cup of broth to the pot and stir until completely absorbed. Repeat with remaining broth 1 cup at a time. Stir constantly until rice is cooked al dente.
- Stir in lemon zest, lemon juice, and Parmesan cheese and remove from heat. Season with sea salt and black pepper to taste.
