Lemon Risotto Recipe

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This creamy risotto, with a hint of lemon, is especially good with seafood dishes.

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Servings:

Ingredients

Container:2 large saucepans

Directions

PREP

20 mins

COOK

25 mins

READY IN

45 mins

In large saucepan over high heat, combine stock and 3 1/2 cups water, bring to boil, then reduce heat to low, simmer.
In another large saucepan, over medium heat, melt 2 tablespoons butter with olive oil.
Add shallot and sautÃ© until translucent; 2-3 minutes.
Add the rice and stir until opaque; approximately 3 minutes.
Add 3/4 cup of the simmering stock, cook and stir into rice until most of the stock is absorbed. Keep doiong this until all but about a 1/2 cup of stock is left.
continually simmering rice until nearly tender and slightly firm in center and mixture is creamy; approximately 20-25 minutes.
Add lemon juice to the remaining 1/2 cup stock and add the mixture, little by little, to the rice along with 3 tablespoons butter, lemon zest and grated cheese; stirring constantly.
Taste for salt and add as needed.
If desired, stir in thyme.
Transfer to serving bowl. Garnish with more parmesan cheese, serve immediately.

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