Zesty Italian Lemon and Herb Risotto

Ingredients

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

Method

1. 01
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
2. 02
   Add the minced garlic to the skillet and cook for another minute until fragrant.
3. 03
   Stir in the Arborio rice, ensuring each grain is coated with the oil and onion mixture.
4. 04
   Pour in the white wine and cook, stirring continuously, until the wine is fully absorbed by the rice.
5. 05
   Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow each addition to be absorbed before adding more broth.
6. 06
   Continue this process until the rice is creamy and al dente, about 18-20 minutes.
7. 07
   Stir in the lemon zest, lemon juice, grated Parmesan cheese, chopped parsley, and thyme.
8. 08
   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. 09
   Serve immediately, garnished with additional Parmesan and parsley if desired.