Try easy LEMON AND PARMESAN RISOTTO Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
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
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.
by: Chef floWer
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