Sumptuous Italian Lemon and Herb Risotto

Ingredients

• 1 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 cup Parmesan cheese, grated
• 1 cup fresh parsley, chopped
• 1 cup fresh basil, chopped
• to taste salt and pepper

Method

1. 01
   In a large pan, heat the olive oil and butter over medium heat until melted.
2. 02
   Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
3. 03
   Stir in the Arborio rice, ensuring each grain is coated with the oil and butter, and cook for another 2 minutes.
4. 04
   Pour in the white wine and let it simmer, stirring frequently, until the liquid is almost fully absorbed.
5. 05
   Gradually add the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
6. 06
   Continue this process until the rice is creamy and cooked to al dente, about 18-20 minutes.
7. 07
   Stir in the lemon juice, lemon zest, grated Parmesan cheese, chopped parsley, and basil.
8. 08
   Season with salt and pepper to taste, then remove from heat and let the risotto rest for a couple of minutes before serving.