Start with dry Arborio rice, end with a creamy side dish that will steal the dinner show. Sorry, entree!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 1 medium onion, chopped (1/2 cup)

  • 1 clove garlic, minced

  • 2 tablespoon olive oil

  • 1 cup uncooked arborio rice

  • 2 14.5 ounce can reduced-sodium chicken broth

  • ¼ cup grated Parmesan cheese

  • Finely shredded lemon peel (optional)


  1. In a 3-quart saucepan, cook onion and garlic in hot oil over medium heat for 3 to 5 minutes or until onion is tender, stirring occasionally. Add the rice and cook for 3 to 5 minutes or until rice is golden brown, stirring frequently.

  2. Meanwhile, in a 1 1/2-quart saucepan, bring broth to boiling; reduce heat. Cover and keep broth simmering. Carefully stir 1/2 cup of the broth into the rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, 1/2 cup at a time, stirring frequently until the broth has been absorbed. Rice should be tender and creamy (should take 20 to 25 minutes).

  3. Stir in cheese; heat through. If desired, sprinkle with lemon peel. Serve immediately.


Lemon-Asparagus Risotto:

Add 1 cup chopped asparagus and 1 teaspoon finely shredded lemon peel to the risotto after half of the chicken broth has been stirred into the risotto.

Nutrition Facts (per serving)

290 Calories
16g Fat
30g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 290
% Daily Value *
Total Fat 16g 21%
Saturated Fat 6g 30%
Cholesterol 23mg 8%
Sodium 685mg 30%
Total Carbohydrate 30g 11%
Protein 8g
Vitamin C 1.2mg 6%
Calcium 131.3mg 10%
Iron 2.2mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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