Stir in the garlic, lemon zest, salt and pepper, and cook just until the garlic becomes fragrant, about 30 seconds.
3 garlic cloves, 1 ½ tablespoons lemon zest, ½ teaspoon salt, ½ teaspoon ground black pepper
Pour the rice into the pan, and stir to coat. Then, add the white wine, and cook over low-medium heat until the rice soaks up all of the wine.
2 cups arborio rice, 1 cup dry white wine
Add 1 cup of chicken broth, and stir constantly for about 5 minutes or until the rice fully soaks up all 6 cups of broth.
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.
Finally, stir in the parmesan cheese until fully melted then serve with freshly minced parsley for garnish and lemon slices if desired.
1 cup parmesan cheese
See post for storage recommendations.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of risotto. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae photography.