Up until now, I’ve been too scared to make risotto (silly, I know). I assumed my attempt would result in a mushy disaster, even though I’ve watched my mom cook the rice over a dozen times.
But good news, it turned out just right! The risotto was al dente, creamy and full of flavor, with a slight tang from the lemon zest. I made enough to feed me for an entire week, so whoever wants to come over for dinner, please do!
- 6 cups canned low-salt chicken broth
- 3½ tbsp. unsalted butter
- 1½ tbsp. olive oil
- 2 large shallots, finely chopped
- 2 cups arborio rice
- ¼ cup dry white wine
- ½ - ¾ cup grated Parmesan cheese
- 2 tbsp. fresh parsley, chopped
- 3 tbsp. fresh lemon juice
- Zest of two medium lemons
- 1 cup frozen peas
- 10-15 stalks asparagus, steamed and chopped into 1-inch pieces
- Bring chicken broth to simmer in large pot over medium heat. Reduce heat to low; cover to keep warm.
- Melt 1½ tbsp. butter with olive oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1½ cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth ½ cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35-45 minutes.
- Stir in cheese and remaining 2 tablespoons butter. Then add parsley, lemon juice, lemon zest, peas and asparagus.
- Season risotto with salt and pepper. Transfer to bowl and serve hot or warm.