Lemon Risotto

As I mentioned, we made Chicken Marsala for 8 starving college kids a couple of weeks ago.  Chicken Marsala is a little on the rich side.  This lemon risotto adds a nice brightness that I think you will enjoy.

Risotto can be a little tricky, so make sure you can stay near the stove once you start.  Don't let it intimidate you though, with a little practice, you can have perfect risotto every time.

Lemon Risotto
6 cups low sodium chicken broth
3 Tbsp Dairy Free Margarine
2 Tbsp olive oil
1 shallot, diced
2 cups arborio rice
1/4 dry white wine, such as chardonnay
1 Tbsp lemon juice
Lemon zest from one lemon
1 cup grated Parmesan (optional)

Bring broth to simmer in a saucepan over medium heat.  Reduce heat to low and keep warm.  In a large saucepan, melt margarine with olive oil over medium heat.  Add shallots and saute until tender.  Add rice, stir and saute an additional 1 minute.  Add wine and stir until absorbed.  Add about 1 cup of warm broth.  Simmer and stir until absorbed.  Continue to add broth, one cup at a time and simmering until risotto is creamy and rice is al dente, about 35-40 minutes.  Add lemon juice, lemon zest, sea salt and pepper to taste.  Stir in Parmesan cheese (optional) and serve.

Recipe adapted for the gluten and dairy free diet from Epicurious.com.