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Lemon-Parmesan Risotto

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  • Prep 35 min
  • Total 35 min
  • Servings 8
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There’s so much more to this lemon risotto dish than meets the eye! Italian Arborio rice simmers with butter, wine and broth until the liquid is absorbed into the rice turning it creamy and creating the perfect risotto consistency—not too runny or mushy, but just right. Next, lemon juice, zest and Parmesan cheese are stirred into the pot to boost the flavor. Finally, a sprinkle of fresh chopped parsley and cracked black pepper make for a perfect finish. So, you see, there’s no need to be intimidated by risotto. Master this 35-minute recipe, and it’s sure to become a part of your regular rotation!
By Betty Crocker Kitchens
Updated Feb 19, 2020
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Ingredients

  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 cup water
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 cups uncooked Arborio rice or medium-grain rice
  • 2/3 cup dry white wine or chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely shredded lemon peel
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh parsley leaves
Make With
Progresso Broth

Steps

  • 1
    In 2-quart saucepan, heat broth, water and salt to a simmer over medium-high heat. Reduce heat to low to keep broth warm.
  • 2
    In 4- to 5-quart Dutch oven, heat butter and oil over medium heat until butter stops sizzling. Stir in rice until coated and heat, stirring constantly, until kernels are slightly translucent around edges. Add wine and heat 3 minutes longer, stirring constantly, until rice absorbs liquid.
  • 3
    Reduce heat to medium-low and stir well. Add 1 cup broth (a 1/2-cup ladle works well for adding the broth) to rice so there is just enough to barely cover the rice. Continue cooking and stirring about 5 minutes or until rice has absorbed most of the broth. Add another 1 cup broth and cook about 5 minutes longer, stirring constantly, until broth is almost absorbed. Repeat twice, adding 1 cup broth each time and cooking until broth is almost absorbed and rice is al dente (firm to the bite) and creamy. Stir in cheese, lemon peel and lemon juice. Remove from heat and sprinkle with parsley.

Tips from the Betty Crocker Kitchens

  • tip 1
    Why it Works: Through Thick and Thin Think of risotto as savory rice pudding. Rice pudding achieves its texture as the rice cooks and releases starch to thicken the surrounding milk. Unlike rice pudding, risotto is characterized by slightly firm rice. Because the rice does not cook through, there is not enough time for the starch to thicken the broth. Several techniques are used to solve this problem. Short-grain rice (usually Italian Arborio or Carnaroli) is used for its greater amount of surface starch. And the rice is constantly stirred as it cooks in broth. The friction of each grain hitting its neighbor pushes more starch into the surrounding liquid. For that reason, broth is added a little at a time; if it was added all at once, you would lose the friction and the creamy consistency.
  • tip 2
    To make this creamy lemon risotto a meal, try mixing in your favorite protein like chicken or pork, or serve with veggies like broccoli and green beans.

Nutrition

270 Calories, 8g Total Fat, 9g Protein, 41g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
3g
16%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
800mg
33%
Potassium
180mg
5%
Total Carbohydrate
41g
14%
Dietary Fiber
0g
0%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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