SERVES 4
TOTAL TIME: 35 minutes
If the finished risotto is too thick, stir in hot water, a few tablespoons at a time, to adjust the consistency.
|
1 |
cup Arborio rice |
|
4 |
cups low-sodium chicken broth |
|
6 |
tablespoons unsalted butter |
|
1 |
onion, chopped fine |
|
2 |
garlic cloves, minced |
|
½ |
cup chopped fresh basil |
|
2 |
teaspoons grated lemon zest plus 2 tablespoons juice |
|
2 |
ounces Parmesan cheese, grated, (1 cup), plus extra for serving |
|
Salt and pepper |
1. Combine rice, 2 cups broth, and 2 tablespoons butter in bowl. Cover and microwave until rice is softened and most of liquid is absorbed, about 15 minutes.
2. Meanwhile, melt 2 tablespoons butter in medium saucepan over medium-high heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. Stir in hot rice mixture and remaining 2 cups broth. Bring to simmer and cook, stirring constantly, until rice is tender, 5 to 7 minutes. Off heat, stir in basil, lemon zest, lemon juice, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve, passing extra Parmesan separately.