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Step 1
In a large skillet, melt butter over medium-high heat. Sauté the onion and garlic until soft and translucent, about 4 minutes.
Step 2
Add rice and mix well until it is fully coated with the butter. The rice will look shiny once coated.
Step 3
Pour in 1/2 cup of the chicken stock with the lemon juice and stir to combine. Once the rice has absorbed all the liquid, bring down the heat to medium low.
Step 4
Add one cup of chicken stock and continuously stir until the liquid is absorbed, about 5 minutes. Repeat, one cup at a time, with the remaining stock. This will take about 20-25 minutes until done.
Step 5
Stir in 1/2 cup water. Once the risotto reaches your desired consistency, remove the pan off of the heat.
Step 6
Add in Parmesan cheese and parsley and stir to combine. Add salt and pepper to taste. Garnish with extra chopped parsley on top, if desired, and serve warm.