Ingredients
-
20
-
1
-
1
-
5 1/2
-
2
-
3
-
1/2
-
20
-
-
-
-
-
-
-
Directions
Lemon and Parmesan Risotto, We cook this dish when we are very hungry as it is filling. It has one of my many favourite ingredients which is Lemon! use chicken stock from a carton. The recipe comes from a book called ‘Modern Classics’ Book 1 by Donna Hay, Delicious! I reduced the rice to 1 1/2 cup, and the broth to 4 cups and added the juice of a lemon just prior to the first cup of broth. Served alongside broccoli with lemon butter sauce, and grilled Swordfish. Will definitely make again!, The proportions are correct but I don’t think you have a proper risotto without adding white wine. I bought a 1 L of chicken stock 4 cups and put it in a pot to simmer. I added it all in 1 cup at a time and then added 1.5 – 2 cups of white wine until it was al dente. The smell was absolutely amazing and the flavour divine!
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Steps
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1
Done
|
Heat a Large Saucepan Over Medium Heat. Add the Butter, Oil and Onion. Cook For 6 to 8 Minutes or Until Soft and Golden. |
|
2
Done
|
Place the Stock in a Separate Saucepan. Cover and Bring to a Slow Simmer. |
|
3
Done
|
Add the Rice and Lemon Rind to the Onion Mixture, Stirring Over Medium Heat For 2 Minutes or Until the Rice Is Translucent. |
|
4
Done
|
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. |
|
5
Done
|
to Serve, Stir Through the Parmesan, Extra Butter, Salt and Pepper. |
|
6
Done
|
Serve Immediately. |
