Risotto with Fresh Garden Herbs and Lemon

1. 1

   Place broth in a saucepan.

2. 2

   Bring to a boil; reduce to bare simmer and cover.

3. 3

   Heat oil in a large saucepan over medium heat.

4. 4

   Add onion and salt; cook, stirring occasionally, until softened, about 6 minutes.

5. 5

   Stir in rice and cook 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.

6. 6

   Add wine and bring to a boil, stirring until most of wine is absorbed.

7. 7

   Add 2 cups hot broth; bring to a gentle simmer and cook, stirring every few minutes, until most of the liquid is absorbed (7 to 9 minutes).

8. 8

   Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.

9. 9

   Stir in the fresh herbs and cook 1 minute.

10. 10

    Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.