Lemon And Parmesan Risotto
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
Steps
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.
To serve , stir through the parmesan , extra butter , salt and pepper.
Serve immediately.
Ingredients
butter, olive oil, onion, chicken stock, arborio rice, lemon rind, parmesan cheese, sea salt, cracked black pepper