Lemon-Parsley Risotto - cooking recipe

Ingredients

3 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups arborio rice
1 cup dry white wine
4 cups low sodium chicken broth
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup grated parmesan cheese
1 lemon, zest of, grated
1/2 cup flat leaf parsley, chopped

Preparation

Melt 2 tablespoons of the butter in a large skillet over medium heat.
Add the onion and cook for 3 minutes.
Add the rice and cook, stirring constantly, for 2 minutes.
Reduce heat, add the wine, and cook, stirring frequently until the liquid is absorbed before adding more.
Add the broth 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more.
This should take about 30 minutes total.
The rice should be tender but still slightly firm.
Remove from heat.
Add the lemon juice, salt, pepper, Parmesan and remaining butter and stir until the butter melts.
Spoon into individual bowls and sprinkle with zest and parsley.