Tangy Lemon-Parmesan Risotto

This cheap and easy lemon-Parm risotto serves two for under P500.
Difficulty
Easy
Servings
2 servings
Prep Time
05 Mins
Active Time
45 Mins

Risotto is often regarded as a fancy dish, when it's actually lutong bahay in an average Italian household. This recipe proves that making it doesn't have to break the bank—each serving amounts to less than PHP200 per person—nor does it require the low-and-slow method that puts amateur cooks off.

Each spoonful of rice bursts with the zip of lemon, balanced out by the aftertaste of cheesy, salty Parm. Don't worry if your risotto looks a bit too liquid-y after you take it off the heat. It's supposed to fall onto your plate like that. Give it a while to dry out a bit and give you the creamy texture you're looking for.

Chicken Stock

  • 8 cups water
  • 2 chicken broth cubes

Risotto

  • ⅓ cup oil
  • 1 cup white onion, diced
  • 1 tsp kasubha
  • 2 cups rice, uncooked
  • 1 ¼ cup parmesan cheese, divided
  • ¼ cup butter
  • zest of 2 lemons
  • 2 tbsp lemon juice
  • salt, to taste
  • black pepper
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