Zesty Italian Lemon and Herb Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 1 tablespoon olive oil
• 1 cup onion finely chopped
• 2 cloves garlic minced
• 1/2 cup white wine
• 4 cups vegetable broth kept warm
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup Parmesan cheese grated
• 2 tablespoons fresh parsley chopped
• 1 teaspoon fresh thyme chopped
• to taste salt and pepper

Instructions

1. 1 In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. 2 Add the minced garlic to the skillet and cook for another minute until fragrant.
3. 3 Stir in the Arborio rice, ensuring each grain is coated with the oil and onion mixture.
4. 4 Pour in the white wine and cook, stirring continuously, until the wine is fully absorbed by the rice.
5. 5 Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more broth.
6. 6 Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. 7 Stir in the lemon zest, lemon juice, grated Parmesan cheese, chopped parsley, and thyme.
8. 8 Season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes to fully absorb the flavors.
9. 9 Serve immediately, garnished with additional Parmesan and parsley if desired.