Creamy Lemon Risotto
Lemon risotto is a creamy rice side dish that pairs well with almost any protein. The combination of lemon zest, fresh basil, and parmesan cheese give the dish a rich, delicious flavor!
Servings: 4
Calories: 272kcal
Ingredients
- 1 tablespoon olive oil
- ½ cup finely chopped onions
- ½ tablespoon minced garlic (about 3 cloves)
- 1 cup arborio rice or other short grain rice
- 2 ½ cups chicken stock low or no sodium
- ½ cup grated parmesan cheese freshly grated from a block
- 1 tablespoon lemon zest zest of 1 lemon
- ¼ cup lemon juice juice of 1-2 lemons
- ½ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup finely chopped basil leaves
Instructions
- Heat olive oil in a 4-quart (or larger) sauté or sauce pan over medium heat. When oil is hot, add onions and garlic to olive oil. Sauté until translucent, about 5-8 minutes.
- Add in uncooked rice and ½ cup chicken broth. Stir together, cover the pan, and bring to a boil.
- Once boiling, reduce heat to medium-low and simmer until liquid is almost entirely absorbed, then stir in another ½ cup broth. Repeat the process until all broth has been added and absorbed, about 15-20 minutes.
- Remove pan from heat, stir in cheese, lemon juice, lemon zest, salt and pepper. Stir to combine, then stir in fresh basil.
- Serve immediately, and enjoy!
Notes
- Be sure to add the liquid gradually, about 1/2 cup at a time, and cook the rice over medium-low heat.
- Stir constantly to prevent the risotto from burning.
- You can substitute the basil with your favorite fresh herb. Parsley, sage, oregano, and tarragon are all delicious options.
Nutrition
Serving: 0.5cup cooked rice (approx) | Calories: 272kcal | Carbohydrates: 43g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 386mg | Potassium: 94mg | Fiber: 2g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg
