Description
Easy, flavorful and fresh lemon risotto! The perfect spring and summer side dish!
Ingredients
1 shallot, minced
3 cloves garlic, minced
2 tablespoons butter
1 tablespoon olive oil
1 1/2 cups arborio rice
3/4 cups dry white wine (see note above)
4 cups chicken broth
1 cup grated parmesan cheese
1 teaspoon salt
3/4 teaspoons black pepper
1 teaspoon fresh thyme, chopped
1 tablespoon cream cheese
1 lemon, zested
1 tablespoon fresh lemon juice
2 green onions, chopped
Instructions
Bring chicken stock to a boil, then reduce heat and let simmer. Heat butter and olive oil in a large saucepan over medium heat, then add shallot and garlic and let cook until translucent. I finally invested in this saucepan, and it makes such a huge difference!
Add the rice to the shallot mixture, tossing to coat. Toast the rice for about 3-5 minutes, then add wine. Simmer over medium-low heat until the wine is almost evaporated.
Add the broth one cup at a time, continuing to stir until all the liquid is almost absorbed before adding more. (See notes below – this step is the secret to risotto!) Once all the broth has been added and cooked into the rice, remove pan from heat and stir in parmesan, salt, pepper, thyme, cream cheese, and lemon juice and lemon zest. Serve sprinkled with green onion!
Notes
Arborio rice is an especially starchy rice, which is why it’s so naturally creamy when cooked! The trick to delicious risotto is to “tease” the starch out of the rice. We do that by cooking low and slow. Keep the heat on medium low heat, and let all the liquid absorb before adding more! The result? Perfection!