Lemon Risotto

Ingredients

• 1 cup (200g) risotto rice (arborio or carnaroli) (200g)
• 4 cups (1 litre) chicken or veg stock (4 cups)
• 1 onion (finely chopped)
• 1 lemon
• 3 tablespoons (45g) unsalted butter
• 2 tablespoons Parmigiano Reggiano
• Olive oil
• Salt and pepper

Steps

1. 1

   Add 1-2 tablespoons of olive oil to a large pan on a medium heat. Add the finely chopped onion and saute until soft but not browned (about 5-10 minutes).

2. 2

   Next, add the risotto rice and stir for 1 minute to coat in the oils. Next add 1-2 ladlefuls of stock to the rice and stir it until it’s mostly absorbed. Add a good pinch of salt at this point if you are using low-sodium stock.

3. 3

   Continue the process, adding 1-2 ladlefuls of stock at a time and letting it absorb before adding more. By the end of the process, the rice should be cooked through (about 20 minutes).

4. 4

   When you’ve used up all the stock and the risotto is ready, turn off the heat and add the butter, stir in until melted.

5. 5

   Next, stir in the zest of 1 lemon and the juice of half the lemon. Finally, stir in 1-2 tablespoons of Parmigiano Reggiano or to taste.

6. 6

   Check for seasoning and add more salt as needed.

7. 7

   Tip: Depending on the size and tartness of the lemon you’re using you can add more to taste.

8. 8

   Serve in bowl and garnish with either more lemon zest or Parmigiano.