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Lemon Risotto takes several minutes to prepare.

Lemon Risotto takes several minutes to cook.

Lemon Risotto makes 6 servings.

The ingredients for Lemon Risotto are:

6 cups canned low-salt chicken broth
3 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)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Here is how you make Lemon 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 saute 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, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.Number of Servings: 6Recipe submitted by SparkPeople user ROXI714.

The nutritional information for Lemon Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 336.1

• Total Fat: 17.8 g
• Cholesterol: 33.7 mg
• Sodium: 1,879.8 mg
• Total Carbs: 22.1 g
• Dietary Fiber: 0.4 g
• Protein: 19.7 g