Risotto with Lemon



3 tablespoons butter

1 onion finely chopped

2 cups Caroline rice

Juice and zest of 1 lemon

4 cups vegetable broth

1/2 bunch parsley  finely chopped

1 cup Parmesan cheese grated

Salt, pepper


Heat the butter in a non-stick pot, add onion and saute until transparent. Add rice and mix well. Pour lemon juice and wait until absorbed. Then add a big spoon of vegetable broth and always wait until the liquid is absorbed before you add a little more broth. Remove the pot from the heat when the rice becomes soft and gruel, add parmesan cheese and mix well. Serve and sprinkle with zest of lemon, parsley and pepper.

Bon Appetit!

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