Ingredients
Equipment
Method
Cooking Steps
- In a medium saucepan, melt the butter over medium heat.
- Add the finely diced onion and sauté for 2-3 minutes until translucent.
- Stir in the rice, garlic powder, and salt. Toast for 1 minute.
- Pour in the chicken stock and milk, reserving ¼ cup milk. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
- Check doneness of rice after 20 minutes; cook 1-2 more minutes if needed.
- Turn off the heat and stir in reserved milk, lemon juice, lemon zest, and parmesan.
- Fold in half of the parsley and serve warm, garnished with remaining parsley.
Nutrition
Notes
Use long grain white rice or arborio for creaminess. Add a splash of milk when reheating to maintain texture.
