Difference between revisions of "Lemon Parmesan Risotto"

From Recipes
Jump to navigationJump to search
m
 
(2 intermediate revisions by 2 users not shown)
Line 20: Line 20:


== Source ==
== Source ==
Donna Hay - Modern Classics 1
[[Modern Classics (Book 1)]]


[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Vegetarian Recipes]]
[[Category:Rice]]
[[Category:Vegetarian recipes]]

Latest revision as of 05:10, 12 May 2013

Ingredients

  • 20g butter
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 5 1/2 cups chicken or vegetable stock
  • 2 cups arborio rice
  • 3 tsp finely grated lemon rind
  • 1/2 cup finely grated parmesan cheese
  • 20g butter, extra
  • sea salt and cracked pepper

Method

Heat a large saucepan over medium heat. Add butter, oil, and onion, and cook for 6-8 minutes or until soft and golden. Place the stock in a separate saucepan. Cover and bring to a slow simmer.

Add the rice and lemon rind to the onion mixture, stirring over medium heat for 2 minutes or until the rice is translucent.

Add 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). To serve, stir through the parmesan, extra butter, salt and pepper. Serve immediately. Serves 4.

Source

Modern Classics (Book 1)