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lemon parsley risotto


real simple may 2006


# # # # # #


  • Carbohydrates: 640.6
  • Fats: 27.0
  • Dietary Fiber: 8.0
  • Minerals: 28.0
  • Proteins: 42.0
  • Vitamins: 51.0
  • Water: 29.0


  1. Melt 2 tablespoons of the butter in a large skillet over medium heat
  2. Add the onion and cook for 3 minutes
  3. Add the rice and cook
  4. Stirring constantly
  5. For 2 minutes
  6. Reduce heat
  7. Add the wine
  8. And cook
  9. Stirring frequently until the liquid is absorbed before adding more
  10. "add the broth 1 / 2 cup at a time
  11. Stirring occasionally and waiting until its absorbed before adding more"
  12. This should take about 30 minutes total
  13. The rice should be tender but still slightly firm
  14. Remove from heat
  15. Add the lemon juice
  16. Salt
  17. Pepper
  18. Parmesan and remaining butter and stir until the butter melts
  19. Spoon into individual bowls and sprinkle with zest and parsley

Step 10

Total Time in Minute 90

Ingredients Count 11

cooking lemon parsley risotto

See More Relate Photo


Unsalted butter

Yellow onion

Arborio rice

Dry white wine

Low sodium chicken broth

Fresh lemon juice

Kosher salt

Black pepper

Parmesan cheese


Zest of

Flat leaf parsley

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