Its hard to imagine a world without lemons - nothing to squeeze onto fresh fish, no zesty lemon tarts, no lemonade! This lemon risotto is fresh and delicious!
- Bring stock to the boil in a saucepan. Reduce heat and hold at a gentle simmer.
- Heat the butter and oil in a large, heavy-based saucepan over medium heat. Add the leek and garlic, and cook, stirring often, for 4 minutes or until soft but not coloured. Add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy.
- Add the wine and cook, stirring, for 2 minutes or until almost absorbed. Add a ladleful (about 125ml/1/2 cup) of the simmering stock and stir constantly with a wooden spoon until completely absorbed. Continue to add the stock, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful, for 25-30 minutes or until rice is tender yet firm to the bite and the risotto is creamy.
- Remove from heat. Add half the lemon rind. Stir in the lemon juice and grated parmesan. Season with salt and pepper.
- Divide the risotto among serving dishes. Top with shaved parmesan and the remaining lemon rind to serve.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set