Lemon-Parsley Risotto

• tablespoons unsalted butter↗3
• small yellow onion, finely chopped↗1
• cups arborio rice↗2
• cup dry white wine↗1
• cups low sodium chicken broth↗4
• tablespoon fresh lemon juice↗1
• teaspoon kosher salt↗1⁄2
• teaspoon black pepper↗1⁄4
• cup grated parmesan cheese1
• lemon, zest of, grated↗1
• cup flat leaf parsley, chopped↗1⁄2

Step-by-step instructions

1. 1

   Melt 2 tablespoons of the butter in a large skillet over medium heat.

2. 2

   Add the onion and cook for 3 minutes.

3. 3

   Add the rice and cook, stirring constantly, for 2 minutes.

4. 4

   Reduce heat, add the wine, and cook, stirring frequently until the liquid is absorbed before adding more.

5. 5

   Add the broth 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more.

6. 6

   This should take about 30 minutes total.

7. 7

   The rice should be tender but still slightly firm.

8. 8

   Remove from heat.

9. 9

   Add the lemon juice, salt, pepper, Parmesan and remaining butter and stir until the butter melts.

10. 10

    Spoon into individual bowls and sprinkle with zest and parsley.