Lemon and Parmesan Risotto

Lemon and Parmesan Risotto

piątek, 14 lutego 2014

Lemon and Parmesan Risotto

Time: 40 mins

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.