Thursday, April 19, 2012

Lemon Risotto

perfect for a spring side dish!

serves 8 ( 6 points+)

  • 4 c. fat-free chicken broth
  • ½ c. white wine
  • 2 T. butter, divided
  • 2 large shallots, chopped
  • ½ c. fresh lemon juice, divided
  • 1-½ c. Arborio rice
  • ½ c. Parmesan cheese
  • ¼ c. mascarpone cheese ( or cream cheese)
  • zest of ½ of a lemon
  • salt and pepper to taste

Heat chicken broth and ¼ c. lemon juice in a small saucepan. Reduce heat to low and keep warm.
Meanwhile, melt 1 T. butter in a large pot. Add shallots and cook until tender. Stir in Arborio rice so that it is coated with the butter. Add white wine and remaining ¼ c. lemon juice. Simmer until liquid is nearly dissolved. Add ½ c. broth mixture and simmer until liquid is dissolved. Repeat this procedure, adding broth mixture ½ cup at a time, until all of the broth is used. Remove from heat, stir in remaining 1 T. butter, parmesan cheese, lemon zest and mascarpone cheese.

adapted from the cookbook "Giada's Kitchen"

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