Lemon Risotto
- 4 cups chicken broth, undiluted
- 1 Tablespoon olive oil
- 1/2 cup chopped onion
- 1 cup Arborio rice, uncooked
- 1 teaspoon grated lemon rind
- 3 Tablespoons lemon juice
- Lemon slice (optional)
- 1) Pour broth into a saucepan; place over medium heat. Bring to a simmer; reduce heat to low, and keep warm. (Do not boil).
- 2) Heat oil in a large skillet over medium-high heat. Add onion and garlic; saute until tender. Add rice, stirring well. Add 1/2 cup simmering; broth to rice mixture; cook, stirring constantly, until most of the liquid is absorbed. Repeat procedure, adding 1/2 cup broth at a time, stirring constantly, until liquid is absorbed and rice is tender (about 30 minutes). (Rice will be tender and have a creamy consistency.
- 3) Stir in lemon rind and lemon juice. Transfer mixture to a serving bowl. Garnish with a lemon slice, if desired. Serve immediately.
chicken broth, olive oil, onion, arborio rice, lemon rind, lemon juice, lemon slice
Taken from www.epicurious.com/recipes/member/views/lemon-risotto-52431201 (may not work)