Lemon & Parmesan Risotto
- Arborio Rice, cream, , onions, vegetable broth or chicken stock, salt, pepper, Parmesan cheese, olive oil, and butter.
- Peel and finely chop the onion.
- Melt the butter in a saucepan over medium heat, stirring regularly.
- Add the onion and cook, continuing to stir, until it turns soft and translucent.
- Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
- Pour in 1/2 to 3/4 cup of broth. Stirring the rice constantly with a spoon.
- After the first addition of broth, the rice mixture will look a bit soupy.
- As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
- If the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
- Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). Then, add parmesan, cream and lemon zest.
- It is now time to test whether the risotto is cooked. Taste it. If it needs salt and pepper, then this is a good time to add some.
- The rice should be tender without being too mushy.
- If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
- When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.
Risotto is so delicious and filling. One of its drawbacks are the starch. If you are Keto Conscious, then replace the rice with cauliflower. Cauliflower Risotto sounds like a plan!
I chose to add lemons to this dish because lemons are a good source of vitamin C and to balance out the dish! Did you know lemons are often used to promote weight loss and to clear up blemishes?