Howard Test Kitchen: January 13, 2014

By Jayne Ann Bugda |

Published 01/14 2014 12:10AM

Updated 01/14 2014 12:13AM

Not only is this Lemon Parmesan Risotto restaurant-worthy, but it's so easy to make, you'll wonder why you've waited so long to tackle risotto in your own kitchen. Bring some Italian flavor to your dinner table with this mouthwatering side dish tonight!

Serves: 4

Cooking Time: 20 min

What You'll Need:
  • 3 1/2 cups chicken broth
  • 3 tablespoons butter, divided
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 cup uncooked arborio rice
  • 3/4 cup Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

What To Do:
  1. In a small saucepan over low heat, heat chicken broth until hot.
  2. In a large saucepan over medium-high heat, melt 2 tablespoons butter. Add onion and garlic and saute 3 to 5 minutes, or until softened. Stir in rice and 1 cup hot broth, stirring constantly until liquid is nearly absorbed. Repeat process, adding remaining broth 1 cup at a time, stirring constantly until each portion of broth is absorbed (about 15 minutes total). Remove from heat.
  3. Stir in cheese, lemon juice, lemon zest, and remaining butter. Serve immediately.


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