Lemon Risotto

Up until I was introduced to the delicious Red Berry Risotto Kirsti posted about a year ago, I was unfamiliar with Risotto.  I fell in love with the creamy texture of the rice so when I came across this recipe I knew I needed to try it out.  Unlike the Red Berry Risotto, this dish is a savory side dish that is wonderful with just about any kind of meat.  The lemon flavor combined with the creamy texture makes this dish nearly irresistible. One of my new favorite sides!









Lemon Risotto
modified from Giada's Kitchen


5 cups chicken broth
1/2 cup freshly squeezed lemon juice (from 2-3 lemons)
3 Tablespoons butter
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese, plus 2 tablespoons
1/4 cup cream cheese
salt and pepper to taste
2 Tablespoons chopped flat leaf parsley

In a medium saucepan, bring the broth and 1/4 cup lemon juice to a simmer.  Cover the broth and keep hot over low heat.

In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat.  Ad the rice and stir to coat with the butter. Add the wine and remaining 1/4 cup of lemon of juice and simmer until it has almost completely evaporated, about 3 minutes.  Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.  Continue cooking the rice until almost completely absorbed, about 2 minutes.  Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.  Remove from the heat.  Stir in the remaining tablespoon of butter, 1/2 cup of the Parmesan, and the cream cheese, and the salt and pepper.  Sprinkle with the remaining 2 tablespoons of Parmesan, garnish with the parsley, and serve.