Creamy Lemon Risotto:
1/2 medium onion, diced
2 cloves of garlic, diced
2 tbsp. butter
1 lemon, (zest & juice)
1 cup orzo
2 cups chicken broth
1 cup water
2 tbsp. white wine
3 tbsp. heavy cream
2 tsp. salt
1 tsp. pepper & italian seasoning blend
grated parmesan cheese
freshly chopped parsley
red pepper flakes (optional)
In a pan on medium-high heat, melt butter & sauté onion until soft. Add in garlic & cook until fragrant. Splash in white wine, give a stir & let stand for 1-2 minutes. Add in 2 Tbsp of lemon juice, & pour in 1 cup of broth. Add in orzo to mixture & stir well. Adjust heat to low-medium, & let broth simmer, reduce & thicken. Add in salt, pepper & Italian seasonings.
Once reduced, add another cup of broth & stir until absorbed. Repeat process with the water- 1/2 cup at a time. Stir or grate in lemon zest, & add in heavy cream. Mix well until evenly combined. When orzo is done (tender but not mushy), remove from heat & stir in parmesan cheese & parsley.
Finish with pepper, parsley, red pepper flakes (optional) & serve with grated parmesan on top! Perfect as is, or with your entree of choice!
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