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Ingredients
- Lemony Cheese Risotto
- From Cupcakes to Caviar (by Janet)
- 2 T. extra virgin olive oil
- 2 medium onions, chopped (about 1 1/2 cups)
- 3 garlic cloves, minced
- 1 lb. Arborio rice
- 1/2 c. white wine
- 42 oz. low sodium chicken broth, heated to a simmer and kept hot
- 2 T. lemon juice
- 1/4 c. crumbled bleu cheese
- 3/4 c. grated Parmesan cheese
- 1/2 c. freshly grated Mozzarella
- zest of one lemon
- 4 T. unsalted butter, in chunks
- freshly ground pepper to taste
View Full Recipe at Eliots Eats
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