Total Time
Prep 10 mins
Cook 45 mins

One of my favourite rice dishes. Lovely with seafood.

Ingredients Nutrition


  1. Bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
  2. Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
  3. Sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
  4. (If you mean translucent- it's 7 minutes.) Add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
  5. Reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
  6. Continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
  7. This will take 25-30 minutes .
  8. Remove from heat and stir in 1/3 of the Parmesan, the white wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
  9. Cover and allow to stand for 3 minutes.
  10. Sprinkle with the remaining cheese and serve.
Most Helpful

3 5

This was good, but a little too strong on the lemon flavor for my family. That may be because I used a fresh lemon from a friend's tree (I think fresh citrus has more juice that that pruchased at the store). Will try it again with less lemon.

5 5

Beautiful, fresh and sweet (yes, sweet!) recipe! I used a meyer lemon and am pretty sure that it added to the sweetness, but it was sooooooooo unbelievably delicious and unique. We also loved the addition of fresh mint- incredible. I did only add about 2/3 of the parmesan... it was still plenty cheesy and rich. Thanks for SUCH a wonderful recipe. This is my new favorite way to prepare risotto.