Name: Lemon risotto
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 1 litre (4 cups) chicken stock; 1 cup (250ml) dry white wine; 2 teaspoon finely grated lemon rind; 1 tablespoon lemon juice; 80 gram butter; 1 brown onion (150g), chopped finely; 2 cup (400g) arborio rice; 3/4 cup (60g) finely grated parmesan cheese; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 lemon (140g), quartered

Ingredients

1 litre (4 cups) chicken stock

1 cup (250ml) dry white wine

2 teaspoon finely grated lemon rind

1 tablespoon lemon juice

80 gram butter

1 brown onion (150g), chopped finely

2 cup (400g) arborio rice

3/4 cup (60g) finely grated parmesan cheese

2 tablespoon finely chopped fresh flat-leaf parsley

1 lemon (140g), quartered

Method

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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