Lemon-Parmesan Risotto: 

• 2 tbsp butter
• 1 tbsp olive oil
• 1 shallot or half of an onion, finely diced
• 1-2 garlic cloves, minced (you can use more if you love garlic)
• 1 1/4 cup Arborio rice
• 1 cup white wine
• 3 cups chicken broth, simmering
• 1/2 cup+ fresh grated parmesan
• 1 small lemon, zested & juiced

Heat olive oil & butter in a skillet or Dutch oven. Saute shallot/onion and garlic until soft, add a little salt & pepper. Add rice and saute for a couple minutes. Add wine and cook until completely absorbed. Reduce heat, add simmering chicken broth about 1/2 cup at a time, waiting until each 1/2 cup is completely absorbed before adding more. Keep adding chicken broth until rice is creamy and cooked through. Remove from heat and stir in parmesan, lemon zest, lemon juice, and more salt and pepper if desired. You can add chives or chopped green onions as a garnish, but the kiddos might not like it!

Note – When I made this with red onion, Harper insisted that she “didn’t like the pink stuff.” Once she tried it she liked it, but it was a little bit of a struggle to get her to try it. If I use shallot or yellow onion, she doesn’t bat an eye.