Creamy Lemon Garlic Risotto

Welcome to the delightful world of risotto, where each creamy bite transports you to the sun-kissed landscapes of Italy. Risotto is more than just a dish; it is a culinary experience that embraces the art of slow cooking and the magic of flavor combinations. The Zesty Creamy Lemon Garlic Risotto is a shining example of this art, merging the rich, creamy essence of traditional risotto with the invigorating brightness of lemon and the robust depth of garlic. This unique blend makes it a favorite among home cooks and food enthusiasts alike, perfect for anything from a cozy family dinner to an elegant gathering that impresses guests.

Discover the vibrant flavors of Zesty Creamy Lemon Garlic Risotto, a culinary masterpiece that brings the essence of Italian cuisine to your kitchen. This dish showcases creamy Arborio rice infused with aromatic garlic and zesty lemon, creating a perfect harmony of comfort and refreshment. Ideal for any occasion, whether a cozy family meal or an elegant dinner party, this risotto is sure to impress. Join us in exploring the art of risotto as you create a rich, delicious experience that delights the palate.

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Ingredients

1 cup Arborio rice

4 cups low-sodium chicken or vegetable broth

1 medium onion, finely chopped

4 cloves garlic, minced

1/2 cup freshly grated Parmesan cheese

1/2 cup heavy cream

2 tablespoons unsalted butter

Zest of 1 lemon

Juice of 1 lemon

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Heat the Broth: In a medium saucepan, pour in the chicken or vegetable broth and bring it to a gentle simmer over medium heat. Once simmering, reduce the heat to low to keep it warm without boiling.

Sauté Onions and Garlic: In a large skillet, heat the olive oil and 1 tablespoon of the unsalted butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, until it becomes translucent. Next, incorporate the minced garlic and cook for an additional 1-2 minutes, stirring constantly until fragrant.

Toast the Rice: Add the Arborio rice to the skillet, stirring to coat the grains thoroughly in the oil and butter. Cook for approximately 2 minutes, stirring often, until the rice starts to look slightly translucent.

Add Wine: Pour in the dry white wine, stirring continuously. Allow the rice to absorb the wine mostly, which should take about 2 minutes.

Incorporate Broth Gradually: Start adding the warm broth one ladleful at a time to the rice mixture, stirring gently and frequently. Wait for the rice to absorb most of the liquid before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice grains are al dente and creamy.

Finish with Cream and Cheese: Once the risotto reaches your desired texture, take it off the heat. Stir in the heavy cream, the remaining tablespoon of unsalted butter, and the grated Parmesan cheese. Mix until all ingredients are creamy and well combined.

Add Lemon Zest and Juice: Incorporate the lemon zest and juice into the risotto, stirring thoroughly to blend. Adjust the seasoning with salt and freshly ground black pepper to your liking.

Garnish and Serve: Serve the risotto hot in individual bowls. For a decorative touch, garnish each serving with a sprinkle of fresh chopped parsley and additional Parmesan cheese if desired.

Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4