Lemon Parmesan Risotto

Main Dishes 11 ingredients 12 steps
Vegetarian
Lemon Parmesan Risotto
📷 stock photo

Instructions

  1. Bring 6 cup chicken or vegetable stock to a gentle simmer in a saucepan and keep it warm on low heat while you cook the risotto.

  2. Heat 2 tbsp olive oil in a large heavy pot over medium heat.

  3. Add 1 small onion or shallot, diced and cook until soft, about 4 minutes.

  4. Add 2 garlic cloves, minced and cook 1 more minute.

  5. Add 1 1/2 cup Arborio rice and stir constantly for 1-2 minutes until the grains look slightly translucent at the edges.

  6. Pour in 1/2 cup dry white wine and stir until it's mostly absorbed.

  7. Add warm stock one ladle at a time, stirring often and letting each addition absorb before adding the next. Keep going until the rice is creamy and just cooked through, about 20-25 minutes total.

  8. Off heat, stir in 6 tbsp unsalted butter and the juice of 1 lemon, juiced.

  9. Add 1 tsp salt and 1/2 tsp black pepper to balance the lemon's acidity.

  10. Stir in 1 cup grated Parmesan until melted and creamy.

  11. Taste and adjust salt, pepper, or lemon as needed.

  12. Serve right away.