Lemon Herb Risotto

Ingredients

• 6 cups Low Sodium Chicken Broth
• 2 Tablespoons Unsalted Butter
• 1 whole Small Yellow Onion, Finely Diced
• 1-¼ cup Arborio Rice
• ½ cups Dry White Wine (such As Pinot Grigio)
• ½ cups Grated Parmesan, Plus More For Serving
• 1 whole Lemon, Zest And Juice
• 2 Tablespoons Chopped Fresh Basil
• 2 Tablespoons Chopped Fresh Italian Parsley
• 1 teaspoon Coarse Salt, Or To Taste
• ¼ teaspoons Fresh Ground Black Pepper, Or To Taste

Preparation Instructions

1. In a large saucepan, bring broth to a simmer over medium heat.

2. Meanwhile, in a large, straight-sided skillet or Dutch oven, melt butter over medium, then add onion and saute until translucent, about 2-3 minutes.

3. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, about 1 minute.

4. Add wine and stir until evaporated, about 2 minutes.

5. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes.

6. Stir in zest and herbs after the final addition of broth.

7. Remove from heat and stir in Parmesan. Cover and let stand for 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve with extra Parmesan.