Lemon Risotto

Name: Lemon Risotto
Yield: 4 entrée servings or 8 side-dish or appetizer servings
Ingredients: 4 cups low-sodium chicken broth; 1/2 cup freshly squeezed lemon juice (from 2 to 3 lemons); 3 tablespoons unsalted butter; 2 large shallots, diced; 1 1/2 cups Arborio rice; 1/2 cup dry white wine; 1/2 cup freshly grated Parmesan cheese, plus 2 tablespoons; 1/4 cup mascarpone cheese; Zest of 1/2 lemon; 3/4 teaspoon kosher salt; 3/4 teaspoon freshly ground black pepper; 2 tablespoons chopped flat-leaf parsley

December 9, 2011

Creamy, lemony, and delicious, either as an entrée or a side dish. For a fun, elegant touch, serve individual side-dish portions in a hollowed-out lemon cup (see Note). It would make a pretty, festive accompaniment to almost any springtime meal.

Recipe notes

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