Directions:
- Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.22 Kcal (2178 kJ) | ||
| Calories from fat | 169.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.84g | 29% | |
|---|---|---|---|
| Cholesterol | 35.48mg | 12% | |
| Sodium | 869.1mg | 36% | |
| Potassium | 211.16mg | 4% | |
| Total Carbs | 64.52g | 22% | |
| Sugars | 4.48g | 18% | |
| Dietary Fiber | 2.47g | 10% | |
| Protein | 15.5g | 31% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 4% | |
| Calcium | 210mg | 21% | |
| Amount Per 100 g | |||
| Calories | 126.45 Kcal (529 kJ) | ||
| Calories from fat | 41.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 29% | |
|---|---|---|---|
| Cholesterol | 8.62mg | 12% | |
| Sodium | 211.26mg | 36% | |
| Potassium | 51.33mg | 4% | |
| Total Carbs | 15.68g | 22% | |
| Sugars | 1.09g | 18% | |
| Dietary Fiber | 0.6g | 10% | |
| Protein | 3.77g | 31% | |
| Vitamin C | 2.3mg | 16% | |
| Iron | 0.2mg | 4% | |
| Calcium | 51.1mg | 21% | |
* 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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