Monday, January 23, 2012 Lemon Rosemary Risotto

6 Cups Low-Salt Chicken Broth
3 1/2 Tbsp Butter
1 1/2 Tbsp Olive Oil
2 Large Shallots, Chopped
2 Cups Arborio Rice
1/4 Cup Dry White Wine
1 Cup Fresh Parmesan Cheese, Grated
Tbsp Fresh Parsley, Chopped
2 Tbsp Fresh Rosemary, Chopped
2 Tbsp Fresh Lemon, Juiced
4 tsp Lemon Zest
1 Zucchini, Diced

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low. Melt 1 1/2 Tbsp Butter with Oil in heavy large saucepan over medium heat. Add Shallots and saute until tender, about 6 minutes. Add Rice; stir 1 minute. Add Wine and stir until evaporated, about 30 seconds. 

Add 1 1/2 cups hot Broth; simmer until absorbed, stirring frequently. Add remaining Broth 1/2 cup at a time, allowing Broth to be absorbed before adding more and stirring frequently until Rice is creamy and tender, about 35 minutes. Stir in Cheese and remaining 2 Tbsp Butter. 

Stir in Parsley, Rosemary, Lemon Juice, and Lemon Zest. Season Risotto with Salt and Pepper. Stir in Zucchini. Transfer to bowl and serve.

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