Ingredients:

  • 1 cup (200g) medium grain rice (such as Arborio or Carnaroli)
  • 1 medium onion, finely chopped
  • 2 tablespoons (30ml) olive oil
  • 4 cups (960ml) chicken or vegetable broth, warmed
  • ½ cup (120ml) dry white wine (optional)
  • 1 cup (100g) grated Parmesan cheese
  • 2 tablespoons (30g) unsalted butter
  • Zest of 1 lemon
  • 2 tablespoons (30ml) lemon juice
  • Salt and pepper to taste
  • Fresh herbs (such as parsley or thyme) for garnish

Instructions:

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add chopped onion and cook until translucent (about 5 minutes).
  3. Stir in the medium grain rice and cook, stirring frequently, until lightly toasted (about 2-3 minutes).
  4. Pour in white wine and stir until absorbed.
  5. Add warmed broth one ladle at a time, stirring continuously. Allow liquid to absorb before adding more, about 18-20 minutes until creamy.
  6. Remove from heat, then stir in butter, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper.
  7. Spoon risotto into bowls and garnish with fresh herbs before serving.