Lemon Parmesan Risotto Recipe
Make Lemon Parmesan Risotto Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Aromatics
Dairy and Flavor Enhancers
Seasoning
Method
Preparation
- 1
Prepare the Broth
In a medium saucepan, heat the chicken or vegetable broth over low heat. Keep it warm but not boiling.
- 2
Sauté Aromatics
In a large skillet over medium heat, melt 1 tablespoon of unsalted butter. Add the diced shallots and minced garlic. Sauté until they become translucent, about 3-4 minutes.
Cooking the Risotto
- 3
- 4
Add the Wine
Pour in the white wine and stir frequently until the wine has mostly evaporated.
- 5
Slowly Add Broth
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladle. Repeat this process for about 18-20 minutes, or until the rice is creamy and al dente.
Finishing Touches
- 6
Incorporate Cheese and Seasonings
Once the risotto is cooked, stir in the remaining tablespoon of butter, the Parmesan cheese, lemon juice, and lemon zest. Mix until the cheese is melted and everything is well combined. Season with salt and black pepper to taste.
- 7
Garnish and Serve
Remove from heat and stir in the fresh parsley. Serve immediately, garnished with additional Parmesan cheese if desired.
