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How to make it

  • Bring chicken broth to a simmer in a medium saucepan. Turn heat to low and cover to keep warm.
  • Heat olive oil in a large saucepan over medium heat. Add onion and a sprinkling of salt, and saute until translucent and just starting to take on color.
  • Add rice and saute until translucent, approximately 2 minutes.
  • Add a ladleful of broth to the rice and stir until absorbed.
  • Repeat until broth is gone. Over time, it will take longer and longer for the broth to be absorbed, and the rice will take on a creamy texture.
  • Add wine; stir until absorbed.
  • At this point the rice grains should be swollen to several times their original size and tender to the bite. If not, continue cooking with water until the rice is done.
  • Zest lemon; reserve for garnish.
  • Squeeze the juice from lemon. Add to the risotto and stir until absorbed.
  • Remove from heat.
  • Season with salt and pepper to taste. Stir in lemon zest and serve immediately.

Reviews & Comments 4

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  • borinda 11 years ago
    Jaeleepoms -- yes, grated parmigiana is in mine and works very nicely. I am confident it would work well in this version, too.
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  • borinda 11 years ago
    Risotto, a total weakness. Clearly we love similar foods -- I've posted a lemon risotto. Your twist of including wine, (I drink mine while cooking), is most welcome.
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  • jaeleepoms 11 years ago
    Another dish that looks yummy! Have you paired this with your Everyday Saltimbocco? Also, for guests that are cheese freaks, have you ever added freshly grated parm or asiago or similar cheese? How do you think that would be?
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  • chefmeow 11 years ago
    Yummy. Can't wait to try this one. Thanks for sharing.
    Was this review helpful? Yes Flag

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