Lemon Herb Risotto
Ingredients
- 1 cup vegetable stock
- 1 shallot, peeled and finely chopped
- 1 tbsp butter
- 1/4 cup arborio rice
- 1/8 cup dry white wine
- 1 tbsp Parmigiano-Reggiano cheese (or good Parmesan)
- Salt and pepper (to taste)
- Zest of 1 lemon
- 1 tbsp parsley, chopped
- 2 tbsp thyme leaves
Instructions
- 1
In a small pot, heat stock. In a medium saucepan, cook shallots in butter or until transparent. Add rice, stirring until well coated, shiny and translucent. Turn up heat; add the wine. Cook over high heat until the wine evaporates. Turn the heat down, to simmer the rice. Slowly add hot stock until all the broth is absorbed in the rice. Turn off heat. Stir in cheese; season with salt and pepper to taste. Finish with lemon zest and herbs.