Parmesan Risotto

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Heat a large skillet over medium heat, then add the olive oil, butter, and shallots.

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Cook until the shallots are translucent. Stir in the garlic, lemon zest, salt and pepper.

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Cook just until the garlic becomes fragrant, about 30 seconds.

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Pour the rice into the pan, and stir to coat.

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Add white wine, and cook over low-medium heat until the rice soaks up all of the wine.

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Add 1 cup of chicken broth, and stir constantly for about 5 minutes or until the rice fully soaks up the broth.

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Repeat the process by adding 1 cup of chicken broth at a time until all the broth has been used and the rice is fully cooked through.

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Stir in the parmesan cheese until fully melted.

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Serve with freshly minced parsley for garnish and lemon slices if desired.

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For more recipes, check out More Than Meat and Potatoes!

For more recipes, check out More Than Meat and Potatoes!

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