Lemon Risotto

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 4 cups vegetable stock
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small onion, diced
• 12 ounces arborio rice
• 3/4 cup freshly grated parmesan cheese
• 3 tablespoons wine
• 1 lemon, juice and zest of
• 1 tablespoon chopped fresh mint

Recipe

• 1 bring the stock to a boil in a medium saucepan, cover, and keep warm over low heat.
• 2 heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large saucepan.
• 3 sauté the onion over medium high heat, stirring occasionally, until soft, about 5 minutes.
• 4 (if you mean translucent- it's 7 minutes.) add the rice to the onion mixture and sauté, stirring constantly, for 2 minutes.
• 5 reduce the heat to medium low, add 1 cup of the hot stock and stir frequently until absorbed.
• 6 continue adding 1 cup of stock at a time, stirring, and waiting for it to be absorbed before adding the next measure.
• 7 this will take 25-30 minutes .
• 8 remove from heat and stir in 1/3 of the parmesan, the wine, lemon juice and zest, mint, and the remaining tablespoon of both butter and oil.
• 9 cover and allow to stand for 3 minutes.
• 10 sprinkle with the remaining cheese and serve.