Lemon-Parmesan Risotto Recipe

Cooking Directions

• STEP 1.In a saucepan, heat chicken broth and keep it warm.
• STEP 2.In a separate large saucepan, melt butter and sauté onion until translucent.
• STEP 3.Add Arborio rice and cook until lightly toasted. Gradually add warm chicken broth, stirring constantly until the rice is cooked and creamy.
• STEP 4.Stir in lemon juice and Parmesan cheese. Season with salt and pepper to taste.
• STEP 5.Serve the risotto hot, garnished with lemon zest and additional Parmesan cheese.

Cooking Tips

• Use Arborio rice for the best texture and creaminess.
• Stir the risotto constantly to release the starch and create a creamy consistency.
• Add the warm chicken broth gradually to allow the rice to absorb the liquid properly.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water and gently heat in a saucepan, stirring occasionally.
• Serve the risotto as a main course with grilled chicken or fish, or as a side dish with roasted vegetables.