Sumptuous Italian Lemon and Herb Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 4 cups vegetable broth kept warm
• 1 cup dry white wine
• 1 large onion finely chopped
• 2 cloves garlic minced
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp lemon juice freshly squeezed
• 1 tsp lemon zest grated
• 1/2 cup Parmesan cheese grated
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh basil chopped
• to taste salt and pepper

Instructions

1. 1 In a large pan, heat the olive oil and butter over medium heat until melted.
2. 2 Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. 3 Stir in the Arborio rice, ensuring each grain is coated with the oil and butter, and cook for another 2 minutes.
4. 4 Pour in the white wine and let it simmer, stirring frequently, until the liquid is almost fully absorbed.
5. 5 Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. 6 Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
7. 7 Stir in the lemon juice, lemon zest, grated Parmesan cheese, chopped parsley, and basil.
8. 8 Season with salt and pepper to taste, then remove from heat and let the risotto rest for a couple of minutes before serving.