Lemon and Parmesan Risotto |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 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.
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