Lemon and Parmesan Risotto Recipe

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.