Directions:
- Bring chicken broth to a simmer in a medium saucepan. Turn heat to low and cover to keep warm.
- Heat olive oil in a large saucepan over medium heat. Add onion and a sprinkling of salt, and saute until translucent and just starting to take on color.
- Add rice and saute until translucent, approximately 2 minutes.
- Add a ladleful of broth to the rice and stir until absorbed.
- Repeat until broth is gone. Over time, it will take longer and longer for the broth to be absorbed, and the rice will take on a creamy texture.
- Add wine; stir until absorbed.
- At this point the rice grains should be swollen to several times their original size and tender to the bite. If not, continue cooking with water until the rice is done.
- Zest lemon; reserve for garnish.
- Squeeze the juice from lemon. Add to the risotto and stir until absorbed.
- Remove from heat.
- Season with salt and pepper to taste. Stir in lemon zest and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.82 Kcal (1737 kJ) | ||
| Calories from fat | 70.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.89g | 12% | |
|---|---|---|---|
| Sodium | 998.65mg | 42% | |
| Potassium | 252.37mg | 5% | |
| Total Carbs | 63.41g | 21% | |
| Sugars | 0.73g | 3% | |
| Dietary Fiber | 1.32g | 5% | |
| Protein | 6.36g | 13% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.3mg | 2% | |
| Amount Per 100 g | |||
| Calories | 102.68 Kcal (430 kJ) | ||
| Calories from fat | 17.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 12% | |
|---|---|---|---|
| Sodium | 247.21mg | 42% | |
| Potassium | 62.47mg | 5% | |
| Total Carbs | 15.7g | 21% | |
| Sugars | 0.18g | 3% | |
| Dietary Fiber | 0.33g | 5% | |
| Protein | 1.57g | 13% | |
| Vitamin C | 6.5mg | 44% | |
| Calcium | 5.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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