Lemon and Parmesan Risotto

READY IN: 40mins
Recipe by Chef floWer

We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! I use chicken stock from a carton. The recipe comes from a book called 'Modern Classics' Book 1 by Donna Hay

Top Review by Galley Wench

5 Bright Stars . . . really deserves more! We loved the lemon in it! Definitely a keeper! Made for ZWT 4!

Ingredients Nutrition

Directions

  1. Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
  2. Place the stock in a separate saucepan. Cover and bring to a slow simmer.
  3. Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
  4. Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente (around 25-30 minutes).
  5. To serve, stir through the parmesan, extra butter, salt and pepper.
  6. Serve immediately.

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