Creamy lemon risotto with Parmesan and fresh basil
Prep Time: 7 minutes
Total Time: 35 minutes
1 cup arborio rice
4 cups reduced sodium chicken broth
6 Tablespoons butter
1 medium white or yellow onion, minced
1 Tablespoon minced fresh garlic
1/2 cup chopped fresh basil
zest from 1 lemon plus 2 Tablespoons fresh juice
1 cup fresh grated Parmesan cheese, plus more for serving
salt and pepper, to taste
1. Microwave Rice: In a large microwave safe bowl, add rice, 3 cups broth and 2 Tablespoons butter. Cover tightly and microwave on high power until most of the broth is absorbed, 10 to 15 minutes.
2. Cook Onion & Garlic: While rice is cooking in the microwave, in a medium saucepan over medium heat, add 2 Tablespoons butter and let melt. Add onion and cook, stirring often, until softened, about 4 to 5 minutes, being careful not to brown the onion. Add garlic and cook until fragrant, about 30 seconds, stirring to combine.
3. Add Rice & Broth: Add par-cooked rice and remaining broth to saucepan and stir well to combine. Simmer rice, stirring constantly, until rice is tender.
4. Finish & Serve: Remove pan from heat. Stir in basil, lemon zest, lemon juice and Parmesan cheese until well combined. Season with salt and pepper, to taste. Serve with additional Parmesan cheese. Enjoy!
