Directions:
- Directions:
- Bring broth to simmer in large saucepan over medium heat.
- Reduce heat to low; cover to keep warm.
- Melt 1 and 1/2 tablespoons butter with olive oil in heavy large saucepan over medium heat.
- Add shallots and saute until tender, about 6 minutes.
- Add rice; stir 1 minute.
- Add wine and stir until evaporated, about 30 seconds.
- Add 1 and 1/2 cups hot broth; simmer until absorbed, stirring frequently.
- Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
- Stir in cheese and remaining 2 tablespoons butter.
- Stir in parsley, lemon juice, and lemon peel.
- Season risotto with salt and pepper.
- Transfer to bowl and serve. Makes 6 first-course or 4 main-course servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.02 Kcal (1784 kJ) | ||
| Calories from fat | 70.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 12% | |
|---|---|---|---|
| Cholesterol | 17.21mg | 6% | |
| Sodium | 1148.44mg | 48% | |
| Potassium | 397.47mg | 8% | |
| Total Carbs | 64.52g | 22% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 13.43g | 27% | |
| Vitamin C | 25.8mg | 43% | |
| Iron | 0.8mg | 4% | |
| Calcium | 222.4mg | 22% | |
| Amount Per 100 g | |||
| Calories | 106.39 Kcal (445 kJ) | ||
| Calories from fat | 17.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.95g | 12% | |
|---|---|---|---|
| Cholesterol | 4.3mg | 6% | |
| Sodium | 286.81mg | 48% | |
| Potassium | 99.26mg | 8% | |
| Total Carbs | 16.11g | 22% | |
| Sugars | 1.12g | 18% | |
| Dietary Fiber | 0.62g | 10% | |
| Protein | 3.35g | 27% | |
| Vitamin C | 6.5mg | 43% | |
| Iron | 0.2mg | 4% | |
| Calcium | 55.6mg | 22% | |
* 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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