Lemon risotto

Time 45 minutes
Yields Serves 4
Lemon risotto

Heat the butter and oil in a large, heavy-bottomed saucepan until melted. Add the onion and saute until tender, about 5 minutes.


Add the rice and stir to coat it with the oil and butter. Add the salt and pepper and saute 1 minute.


Add the wine and bring the mixture to a simmer over medium heat. Cook until the wine is absorbed, 1 to 2 minutes.


Add 1 cup hot broth and cook over medium heat, stirring, until the broth is almost absorbed. Continue adding broth a half-cup at a time, cooking and stirring until the rice is tender, about 20 to 25 minutes.


Stir in the lemon peel, Parmesan and 1 tablespoon parsley.


Spoon the risotto into a bowl and sprinkle with the remaining parsley.

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