Quick & Easy

Lemon risotto

A zesty lemon risotto from Australian Women's Weekly.
lemon risotto



1.Bring stock and wine to a boil in medium saucepan. Add rind and juice; reduce heat. Cover; keep hot.
2.Heat half of the butter in large saucepan; cook onion, stirring, until soft. Add rice; stir over medium heat until coated in butter mixture.
3.Stir 1 cup of the stock mixture into rice mixture; cook, stirring, over low heat until liquid is absorbed.
4.Continue adding stock mixture in 1-cup batches, stirring after each addition. Total cooking time should be about 35 minutes.
5.Remove pan from heat; serve topped with cheese and parsley. Accompany risotto with lemon quarters.

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