Lemon and Parmesan Risotto

Recipe by Chef floWer
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
  • Place the stock in a separate saucepan. Cover and bring to a slow simmer.
  • Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
  • 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).
  • To serve, stir through the parmesan, extra butter, salt and pepper.
  • Serve immediately.
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