Lemon Risotto

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Serves 6


  • 1.5 litres chicken stock
  • 1 cup dry white wine
  • 30g butter
  • 2 tabs extra virgin olive oil
  • 1/2 onion, finely chopped
  • 600g arborio rice
  • 1 cup grated parmesan cheese
  • 1/2 cup chopped Italian parsley
  • 1 lemon, juice and
  • zest



Heat stock and wine together and maintain at a simmer. In a large saucepan melt
butter and olive oil and saute onion until soft. Add rice and stir until
the grains are coated with oil. Increase heat to moderate. Add a cup of
stock and stir while liquid is absorbed. Continue to stir and add stock
until the rice is cooked, it should take 20 minutes. When rice is cooked
remove from heat and stir through parmesan cheese, parsley, lemon juice
and zest. Serve at once.



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