Ingredients

• 1 cup arborio rice
• 2 1/2-3 cups chicken broth
• 1 garlic clove, chopped
• 1 1/2 tablespoons extra virgin olive oil
• 1 tablespoon fresh squeezed lemon juice
• 1 tablespoon unsalted butter
• 1/2 cup (2 oz. or 56g.) parmigiano-reggiano cheese, grated
• 1 small onion, chopped
• 2 teaspoons lemon zest
• Salt and pepper to taste

How to make Lemon Risotto directions

• 1

  In a medium saucepan, heat the broth and reduce to a simmer on low heat.

• 2

  In a skillet, heat 1 1/2 tablespoons olive oil and sauté onion and garlic over medium heat until onion becomes soft. Add rice to coat, stir for 1 minute.

• 3

  Ladle 1/2 cup of broth into the skillet and, stirring constantly, allow it to absorb before adding another 1/2 cup. Keep adding broth, letting each 1/2 cup absorb before adding another, until the rice is almost tender, about 25 to 30 minutes.

• 4

  Remove from heat and stir in butter and cheese, then lemon zest and lemon juice. Season with salt and pepper to taste. Serve immediately.