- Special Pricing
- Active Time 35m
- Total Time 35m
The sprightly lemon-licorice flavor of fresh chervil accentuates the lemon zest in the risotto to make a very refreshing side dish that is especially good with fish.
- 2 3/4 cups water
- 2 cups chicken broth
3 tablespoons unsalted butter, divided
- 2 tablespoons extra-virgin olive oil
- 1 shallot, finely chopped
- 1 1/2 cups arborio rice
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup fresh lemon juice (from about 2 lemons)
- 2 tablespoons minced fresh chervil, plus sprigs for garnish
- Zest of 1/2 lemon
- Salt and freshly ground black pepper
Bring the water and chicken broth to a simmer in a medium saucepan. Reduce the heat to low; cover and keep the broth hot.
Melt 1 1/2 tablespoons butter and olive oil in a heavy large saucepan over medium heat. Add the shallots and saute until just tender, about 2 minutes. Add the rice and stir until the rice begins to turn opaque, about 3 minutes. Reduce the heat to medium-low. Add 1 cup simmering broth. Cook until the liquid is nearly absorbed, stirring often, about 5 minutes. Add the remaining hot broth 1 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until the rice is just tender and the mixture is creamy, about 20 minutes. Stir in the Parmesan cheese, lemon juice, chopped chervil, remaining 1 1/2 tablespoons butter and lemon zest. Season the risotto to taste with salt and pepper. Garnish with chervil sprigs and serve.
Recipe created exclusively for Cooking.com by Georgeanne Brennan.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
513 calories; 18g total fat; 30mg cholesterol; 242mg sodium; 70g carbohydrates; 2g fiber; 13g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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