Creamy arborio rice dish combined with bright lemon flavors, along with lovely bites of garlic and parmesan. This Italian recipe is simple and delicious!
Warm oil in a medium sized pot or Dutch Oven that is 5 qt or larger.
Once oil is hot, add butter, diced onions and garlic. Cook until soft.
Add lemon zest. Stir to combine
Add rice. Stir and cook for 1 minute.
Deglaze with the white wine. Allow to come to a boil and cook for a couple of minutes.
Add 1 cup of chicken broth. Bring to a boil while stirring.
Reduce heat to medium-low. Add another ½ cup of chicken broth. Keep stirring while the rice slowly absorbs the broth is absorbing.
Repeat the previous step of adding ½ cup of broth and stirring as it absorbs until the rice is tender. This process may take up to about 15 minutes. More chicken broth may be needed and step 6 may need to be repeated a few more times if rice isn't tender at the end.
Fold in lemon juice and parmesan cheese. Season with salt to taste.