Creamy Herb Risotto

Name: Creamy Herb Risotto
Ingredients: 6 cups chicken stock; 1 tbsp extra virgin olive oil; 1 None small onion, finely chopped; 2 cups arborio rice; 2/3 cup dry white wine; 1/3 cup grated Parmesan, plus extra to serve; 3 tbsp butter, chopped; None None Zest and juice of one lemon; 2 tbsp chopped mixed herbs (e.g. parsley, basil and thyme), plus extra to serve

9 ingredients

4 steps

Ingredients

6 cups chicken stock
1 tbsp extra virgin olive oil
1 None small onion, finely chopped
2 cups arborio rice
2/3 cup dry white wine
1/3 cup grated Parmesan, plus extra to serve
3 tbsp butter, chopped
None None Zest and juice of one lemon
2 tbsp chopped mixed herbs (e.g. parsley, basil and thyme), plus extra to serve

Directions

1

Pour stock into medium saucepan and bring to a slow simmer on medium. Keep warm.
2

Heat oil in a large heavy-based saucepan on medium. Saute onion 3-4 mins, until tender. Add rice, stirring 1 min to coat well in oil. Pour in wine and stir 1 min, until absorbed.
3

Add hot stock, 1 cup at a time, stirring until all liquid has been absorbed; this will take 15-20 mins. Rice should be creamy with a slight bite.
4

Remove from heat. Stir Parmesan, butter, lemon zest and juice, and herbs through. Season to taste. Cover with lid for 2 mins, then serve with extra shaved Parmesan and herbs.