Lemon Risotto

Instructions

Heat oil in heavy large saucepan over medium-high heat. Add onion; sauté until tender, about 4 minutes. Add rice; stir 1 minute. Add 3 cups broth, lemon juice and lemon peel. Reduce heat; simmer until rice is just tender but still firm to bite and mixture is creamy, stirring frequently and adding more broth if too dry, about 20 minutes.

Remove risotto from heat. Add butter; stir until melted. Stir in cheese. Season with salt and pepper. Divide between 2 shallow bowls. Garnish with parsley.

\Arborio, an Italian short-grain rice, is available at Italian markets, many specialty foods stores and some supermarkets.*

—Compiled by Robin Davis