Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Risotto with Parmesan and Lemon
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 45 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 672
- Total Fat
- 35 g
- Saturated Fat
- 10 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 36 mg
- Sodium
- 1233 mg
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here’s what Geoffrey Zakarian’s daughter, Anna, had to say about this risotto dish: “Risotto is sort of our family tradition. It’s so creamy, it melts in my mouth.”
- Level: Easy
- Total: 50 min
- Active: 45 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 672
- Total Fat
- 35 g
- Saturated Fat
- 10 g
- Carbohydrates
- 58 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 26 g
- Cholesterol
- 36 mg
- Sodium
- 1233 mg
Ingredients
Directions
- Bring the chicken stock to a simmer in a large saucepan over medium heat.
- Meanwhile, heat 2 tablespoons olive oil in a separate large saucepan over medium heat. Add the onion and a touch of salt and cook, stirring often, until the onion is tender, about 8 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes. Add the wine and cook until evaporated, 2 to 4 minutes.
- Add 1 cup simmering chicken stock to the rice and cook, stirring constantly, until absorbed. Repeat, adding the stock 1 cup at a time, until the rice is al dente and creamy in texture, about 20 minutes. (You might not use all of the stock.)
- When the rice is al dente, remove from the heat and stir in the cheese, chives and lemon juice. Stir in the remaining 1/4 cup olive oil.
- Divide the risotto among shallow bowls. Drizzle with olive oil, top with the lemon zest and more chives, and season with salt and pepper.
