Italian

Lemon Herb Risotto is for Dinner.

Lemon Herb Risotto takes 15 minutes to prepare.

Lemon Herb Risotto takes 45 minutes to cook.

Lemon Herb Risotto makes 6 servings.

The ingredients for Lemon Herb Risotto are:

6 cups canned low-salt veggie broth (chicken for those who aren't veggie)
1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel
1/8 cup each of roasted tomatoes, wild mushrooms, zucchini, eggplant

Here is how you make Lemon Herb Risotto:

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and saut? until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, chives, lemon juice, and lemon peel and veggies. Season risotto with salt and pepper. Transfer to bowl and serve. Number of Servings: 6Recipe submitted by SparkPeople user WSS_JEN.

The nutritional information for Lemon Herb Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 362.7

• Total Fat: 11.3 g
• Cholesterol: 20.9 mg
• Sodium: 1,257.4 mg
• Total Carbs: 55.6 g
• Dietary Fiber: 0.4 g
• Protein: 11.3 g

Lemon Herb Risotto is Italian cuisine.

The dietary needs meet for Lemon Herb Risotto is Vegetarian