Risotto recipe

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.