LEMON-AND-PARSLEY RISOTTO
Ready for a risotto master class? Our test kitchen's foolproof recipe turns out perfectly al dente rice with a rich, creamy sauce every time. Lemon zest and juice, plus plenty of fresh parsley, give it a bright boost, while Parmesan adds a welcome hit of umami.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 55m
Number Of Ingredients 10
Steps:
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.)
- Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Top with parsley and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
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kinfe beshada
[email protected]This risotto is delicious! The lemon and parsley give it a really fresh and bright flavor. I also love the addition of the white wine. It really takes the dish to the next level.
Ahmad Mumtaaz
[email protected]I love this risotto! It's so creamy and flavorful. The lemon and parsley add a really nice touch. I've made it several times and it's always a hit.
Sardar Alii
[email protected]This risotto is a great vegetarian dish. It's packed with flavor and the lemon and parsley give it a really nice brightness. I served it with a side of roasted vegetables and it was a hit!
Noah Mokgotho
[email protected]I'm a beginner cook and this recipe was easy to follow. The risotto turned out great! The lemon and parsley gave it a bright and fresh flavor. I will definitely be making this again.
Anup waji limbu
[email protected]This risotto is a great way to use up leftover rice. I had some cooked rice in the fridge and I was looking for a way to use it up. This recipe was perfect. The risotto was delicious and it was a great way to use up my leftover rice.
Duncan Akoyo
[email protected]I made this risotto for a romantic dinner and it was perfect. The lemon and parsley gave it a light and refreshing flavor, and the white wine added a touch of elegance. My partner loved it!
Vishnu Dhungel
[email protected]This risotto was easy to make and very flavorful. I used fresh lemon and parsley from my garden, and the flavor was amazing. The risotto was also very creamy and rich. I will definitely be making this again.
John Kolorah
[email protected]I'm not a huge fan of risotto, but this recipe changed my mind. The lemon and parsley added a brightness that made the dish really sing. I also loved the addition of the white wine. It gave the risotto a sophisticated flavor.
Keylinn Weakland
[email protected]I made this risotto for a dinner party and it was a huge hit! Everyone raved about how delicious it was. The lemon and parsley gave it a unique and refreshing flavor. I will definitely be making this again.
Foxease
[email protected]This lemon and parsley risotto was a delight! The flavors were bright and fresh, and the texture was creamy and al dente. I followed the recipe exactly and it turned out perfectly. My family loved it!