Lemon and Parmesan Risotto

5.0(20)

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

by Chef floWer·published 2006-09-08

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One Dish Meal

Servings

4 serving(s)

Total time

40 min

prep 5 min

Calories / serving

644 kcal

Ingredients (10)

serves

20 g butterbutter
1 tablespoon olive oilolive-oil
1 onion, choppedonion
5 1/2 cups chicken stock or 5 1/2 cups vegetable stockchicken
2 cups arborio rice (or other risotto rice)
3 teaspoons lemon rind, finely gratedlemon
1/2 cup parmesan cheese, finely gratedparmesan
20 g butter, extrabutter
sea saltsalt
cracked black pepperpepper

Instructions (6 steps)

01Heat a large saucepan over medium heat. Add the butter, oil and onion. Cook for 6 to 8 minutes or until soft and golden.
02Place the stock in a separate saucepan. Cover and bring to a slow simmer.
03Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.
04Add 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).

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Rich recipe — supports nutrition-aware planning.