I love Risotto and usually make a mushroom version. I was looking through a magazine and a recipe for Lemon Risotto and knew I had to try it. I made some changes to the recipe and the result was a yummy Risotto that had wonderful lemon flavor along with a creamy sauce to it. It did take about 30 minutes to make but it was so worth it.
6 cups chicken or vegetable broth
2 tablespoons olive oil
1/4 cup chopped onion
1 large garlic clove, finely chopped
1 1/2 cups arborio rice
4 Tablespoons lemon juice
3 Tablespoons cream cheese
1 cup parmesan cheese
1/4 cup shredded mozzarella cheese
In a medium pot, heat the broth over medium low. Cover and keep warm.
In a Large skillet, heat the olive oil over medium high. Add the onion and garlic and stir until soft, about 5 minutes. Add the rices and stir until coated. Add 2 cups of the warm broth, stirring frequently, until almost evaporated, about 6 minutes. Add 2 more cups broth, stirring frequently, until almost evaporated, about 6 minutes more. Add the rest of the broth, stirring frequently, until almost evaporated, about 6 minutes more. Stir in the lemon juice, cream cheese and parmesan cheese and stir until well combined. Remove from heat and place in serving dish. Sprinkle the mozzarella cheese over the rice. Serve right away for best flavor as this dish does not reheat well.