Prosecco & Lemon Risotto

I love risotto but often it is paired with my least favorite thing, mushrooms. I hate mushrooms and even though I probably can’t taste them just the thought of them ruins my meal. Here is a twist on classic risotto featuring lemons and prosecco!

Ingredients:

5 cups of chicken broth

4 tablespoons of butter

1 cup of chopped onion

1.5 cups of Arborio rice

3/4 cup of Prosecco or other dry sparkling white wine

1 cup of parmesan

2 tablespoons of lemon juice

black pepper

salt

lemon zest

Directions

In a pan, bring your chicken broth to a simmer over medium heat and then reduce to low.

In a large saucepan, melt your butter over medium heat. Add the onion and some salt and cook for about 8 - 10 minutes.

Add rice and cook for about 4 minutes or until the rice is opaque.

Add your wine and cook on medium high heat until the wine has evaporated.

Add 1/2 cup of your hot chicken broth and stir until the broth is absorbed. Repeat this process until the risotto has become creamy and slightly soupy. You should end up using all or close to all of your chicken broth. This may take up to 20 minutes.

Remove your pan from heat and add your cheese, lemon juice, salt and pepper. Combine ingredients and top with lemon zest.

Enjoy!