Name: Risotto with Fresh Garden Herbs and Lemon
Yield: 6
Ingredients: 6 c. chicken broth -; 1 tbsp. olive oil -; 1 medium onion -; 1/4 tsp. salt -; 1 1/2 c. arborio rice -; 1/2 c. dry white wine -; 1/2 c. chopped fresh herbs -; 1/2 c. freshly grated Parmesan cheese -; 1 tbsp. grated lemon zest -; 1/4 tsp. Freshly ground black pepper -

Risotto with Fresh Garden Herbs and Lemon

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Ingredients for - Risotto with Fresh Garden Herbs and Lemon

1. 6 c. chicken broth -

2. 1 tbsp. olive oil -

3. 1 medium onion -

4. 1/4 tsp. salt -

5. 1 1/2 c. arborio rice -

6. 1/2 c. dry white wine -

7. 1/2 c. chopped fresh herbs -

8. 1/2 c. freshly grated Parmesan cheese -

9. 1 tbsp. grated lemon zest -

10. 1/4 tsp. Freshly ground black pepper -

How to cook deliciously - Risotto with Fresh Garden Herbs and Lemon

1. Stage

Place broth in a saucepan. Bring to a boil; reduce to bare simmer and cover.

2. Stage

Heat oil in a large saucepan over medium heat. Add onion and salt; cook, stirring occasionally, until softened, about 6 minutes. Stir in rice and cook 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.

3. Stage

Add wine and bring to a boil, stirring until most of wine is absorbed. Add 2 cups hot broth; bring to a gentle simmer and cook, stirring every few minutes, until most of the liquid is absorbed (7 to 9 minutes). Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.

4. Stage

Stir in the fresh herbs and cook 1 minute. Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper. Serve immediately.