1. 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.
2. 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.
3. Add the lemon juice, salt, pepper, Parmesan, and the remaining butter and stir until the butter melts. Spoon into individual bowls and sprinkle with the zest and parsley.
Hands-on Time: 0hr 45m
Total Time: 1hr 30m
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|Serving Size: 1 Serving (514g)|
|Recipe Makes: 4|
|Calories from Fat: 538 (53%)|
|Amt Per Serving||% DV|
|Total Fat 59.7g||80 %|
|Saturated Fat 37.3g||187 %|
|Monounsaturated Fat 15.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 159.4mg||49 %|
|Sodium 1096.7mg||38 %|
|Potassium 461.2mg||12 %|
|Total Carbohydrate 96.6g||28 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 91.6g|
|Protein 21.5g||31 %|
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Calories per serving: 1013
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