Lemon & Parmesan Risotto
Recipe From Sheila Inman AWE-Health Styles
|2 Cups||Vegetable Broth or Chicken Stock|
|Pepper Parmesan Cheese to taste|
|Olive Oil & Butter to taste|
|3/4 Cup||Arboria Rice|
|Cream to taste|
Hi, Angels Working On Earth Family,
Risotto is so delicious and filling. One of its drawbacks is starch. So, I chose to add lemons to this dish because lemons are a good source of vitamin C and to balance out the dish! Lemons are often used to promote weight loss and to clear up blemishes? If you are Keto Conscious, then replace the rice with cauliflower.
- Peel and finely chop the onion.
- Melt the butter in a saucepan over medium heat, stirring regularly.
- Add the onion and cook, continuing to stir, until it turns soft and translucent.
- Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes.
- Pour in 1/2 to 3/4 cup of broth. Stirring the rice constantly with a spoon.
- After the first addition of broth, the rice mixture will look a bit soupy.
- As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick.
- If the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before.
- Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). Then, add parmesan, cream, and lemon zest.
- It is now time to test whether the risotto is cooked. Taste it. If it needs salt and pepper, then this is a good time to add some.
- The rice should be tender without being too mushy.
- If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further.
- When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done.