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Lemon Scallion Risotto

Jun 25, 2013 09:00PM ● By Anonymous


3 1/2 cups chicken broth
1/2 cup white wine
3 Tbsp. butter
1 cup finely chopped onion
2 garlic cloves, mined
1 cup arborio rice
Juice of 1 lemon
2 Tbsp. lemon zest
1 scallion, chopped


In a saucepan over medium high, bring broth to a simmer. Melt the butter in a saucepan over medium heat. Add onion and sauté until translucent, about 8 minutes. Add in garlic and cook for 30 seconds until fragrant. Add rice to the mixture and cook for two minutes until just toasted. Add in the wine and stir until absorbed, about 1 minute. Add ¾ cup of broth, simmer over medium-low until all the liquid is absorbed. Repeat this process until you have no more remaining broth. Add in lemon juice and zest. Cook for approximately 5 more minutes until the risotto is creamy. Add in scallions and stir gently just to incorporate. Serves 2.