Lemon Risotto Makes A Great Easter Dish

    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.

Lemon Risotto

serves 4-6

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 rice 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 a dish. Sprinkle the mozzarella cheese over the rice. Serve right away for best flavor as this dish does not reheat well.