Lemon Risotto

After a very lengthy hiatus, I've decided I need to get back into food blogging.  I've made plenty of new things, I just haven't been posting.  So I'll start with this amazing lemon risotto I recently made.  I served it with salmon and broccoli, and the risotto was DEFINITELY my favorite part.  It also went perfectly.  I cut the recipe in half, which I sort of regretted, but risotto is usually not good for very long.  The recipe is from Bon Appetite and can be found here.

3 cups canned low-salt veggue broth

1 tablespoon butter

1 tablespoon olive oil

1 large shallot, chopped

1 cups arborio rice or medium-grain white rice

1/8 cup dry white wine

1/2 cup freshly grated Parmesan cheese (about 3 ounces)

1 tablespoons chopped fresh parsley (I used basil and was very pleased with the outcome)

1 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

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.

Read More http://www.epicurious.com:80/recipes/food/views/Lemon-Risotto-106451#ixzz1m1PoEtar