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Lemon Parmesan Risotto

Yields1 Serving

 a drizzle of olive or canola oil and a small knob of butter
 1 small onion, finely chopped
 1 cup Arborio rice
 6(ish) cups chicken or vegetable stock, warmed up
 1/2-1 cup freshly grated Parmesan cheese
 zest and juice of 1 lemon
 another small knob of butter, if you like

In a medium-large pot, heat the oil and butter over medium-high heat and saute the onion until it’s soft and translucent. Add the rice and cook for a minute, just to coat the grains with oil.


If you like, add a splash of white wine and cook until it’s absorbed (some will cook off). Add about half a cup of stock and cook, stirring, until it’s absorbed. Continue adding stock a half cup to a cup at a time and cook, stirring (it doesn’t have to be constantly, just frequently) until it absorbs the liquid. When it’s all used up (it should take about half an hour) the grains should be soft. If they still have a crunchy core, just add a little more water or stock, if you have more.