Risotto recipe

Directions

1. 1
   In a large, shallow pan, heat the oil.
2. 2
   Add the onion and gently fry for 10 minutes until softened.
3. 3
   Stir in the rice, lemon rind and sage and gently fry for 2-3 minutes until the rice is opaque.
4. 4
   Pour in the 1/4 of the stock, and gently simmer, stirring, until all the stock is absorbed.
5. 5
   Continue adding the hot stock, a little at a time, allowing it to be absorbed before more stock is added.
6. 6
   Continue until the rice is just cooked.
7. 7
   Remove the lemon rind from the cooked risotto and stir in the cheese.
8. 8
   Season to taste with the lemon juice and plenty of freshly ground black pepper.
9. 9
   Serve with roasted roots.