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.