Lemon Risotto

I made this as a side with baked Haddock cooked in olive oil, lemon and dill, and the Roasted Asparagus for the vegetable. I find that using your own fresh marinade is the only way to go with fish. A lot of bottled marinades have that fake butter flavor. Yuck ! I had to use all extra virgin olive oil in place of the butter, because as you know, we have to be heart healthy in this house. I squeezed fresh lemon juice on the fish and asparagus right before serving. It was as if I couldn't get enough lemon. I halved this recipe and there was more than enough for the two of us as a side. I was even kind enough to share the extra with Bob. If it wasn't Monday night I would have enjoyed a nice chardonnay or sauvignon blanc, or for that matter pino grigio would work nicely too !!!!!! This is my idea of a nice Spring dinner. You still don't mind cooking on the stove. Asparagus is at its best and you can't beat fresh Haddock any time of year. Normally this risotto recipe would serve 4 main course dinners.

6 cups of low salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons xtra virgin olive oil
2 large shallots, chopped
2 cups Arborio rice or medium grain white rice
1/4 cup dry white wine
1 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice (more if you crave lemon)
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce to low, cover to keep warm. Melt 1 1/2 tablespoons butter with oil in large saucepan over medium heat. Add shallots and saute about 6 minutes. Add rice, stir one 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.

Paula JeannePaula Jeanne



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