Lemon Risotto

Risotto is one of those warm and creamy comfort foods. This lemon risotto has such a fresh flavor. It can be eaten as a main dish as you can with most risottos. But this one I tend to like as a side dish to a nice baked fish or roasted chicken, it just seems to round out the meal.
If serving as the main course this recipe will generously serve 3 to 4 people, if using as a side dish about 7 or 8

Lemon Risotto

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups Arborio rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel


Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper.