Lemon and Parmesan Risotto

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 20  g butter
• 1  tablespoon olive oil
• 1  onion, chopped
• 5 1⁄2 cups  chicken stock or 5 1⁄2 cups  vegetable stock
• 2  cups arborio rice (or other risotto rice)
• 3  teaspoons lemon rind, finely grated
• 1⁄2 cup parmesan cheese, finely grated
• 20  g butter, extra
•  sea salt
•  cracked black pepper

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.