Lemon risotto

Adapted from Smitten Kitchen

3 cups of low sodium chicken broth

1 3/4 tbsp butter

3/4 tbsp olive oil

2 chopped shallots

1 cup arborio rice

1/8 cup dry white wine

1 tbsp chopped chives (used parsley this time and am again reminded that I hate it)

1 tbsp fresh lemon juice

2 tsp lemon zest

Directions

Bring the broth to a simmer over medium heat and then cover and reduce the heat to just enough to keep the broth warm.

Melt 1 tbsp of the butter with the oil over medium heat in a saucepan. Add the chopped shallots and sautee them for about 4 minutes. Add the rice and sautee and stir for about 1 minute. Add the wine and let it evaporate for about 30 seconds while stirring.  Add 3/4 cup of the hot broth and simmer while stirring until all of the liquid is absorbed. Keep adding the broth 1/2 cup at a time and stirring each time until it’s absorbed. Continue this until creamy and the rice is nice and tender. This takes about 30 minutes. Stir in the rest of the butter, chives, lemon juice and zest and season with salt.

Serve it with some pan seared scallops and fresh steamed asparagus!

3 responses to “Lemon risotto

  1. Pingback: Fridays are for risotto. « runstoeat

  2. Pingback: My life in so many words. | runstoeat

  3. Pingback: Fall is here. | runstoeat

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