Lemon Risotto
I love lemon and this dish is a real winner, add in some cooked chicken at the end and a vegetable for a delicious meal.
Servings: 6 -8 servings
Ingredients
- 3 tablespoons Land O Lakes Butter with Olive Oil and Sea Salt or salted butter
- 1 onion diced
- 2 cloves garlic minced
- 1 1/2 cups Arborio Rice
- 7 cups chicken broth heated if you want to speed up the cooking process
- 1 cup white wine
- 1 lemon juiced
- Salt and Pepper to taste
- Grated Romano Cheese for serving
Instructions
- Heat 7 cups of chicken broth in a pan.
- Heat a large skillet, add 2 tablespoons butter, onion, garlic, and rice. Heat until onion and garlic are golden.
- Add lemon juice and stir continually until the liquid is absorbed.
- Add wine and continue to stir until the liquid is absorbed.
- For the next 25 minutes or so, ladle in a 1/2 cup chicken broth and stir until the liquid is absorbed. There will be a thick, creamy sauce forming but you don't want to add more liquid until the previous liquid is absorbed.
- There is a lot of stirring, but it really is worth it.
- Add the remaining tablespoon of butter along with salt and pepper.
- Serve with grated Romano or Parmesan Cheese.