This can be made anytime of year for a taste of spring! The lemon adds a bit of “zing†that would be perfect for a springtime dinner. The dish complements seafood well – try Pan Seared Scallops with Lemon Infused Olive Oil .
Ingredients
2 tablespoons olive oil
1/2 cup of finely chopped medium yellow onion
2 garlic cloves minced
1 cup of risotto
1 cup of dry white wine
4 cups of chicken broth
1 lemon squeezed with seeds removed and zest grated for garnish
1/4 cup of parmesan cheese
Technique
Using a large skillet add olive oil and sauté the onions over medium high heat until translucent. Add the garlic and risotto and stir for about a minute. Add white wine and stir. Add stock about 1 cup at a time. Add lemon juice. Stir frequently, adding stock when most has been absorbed. This process takes about 30 minutes. When risotto is tender, stir in parmesan cheese. Ladle into bowls top with fresh lemon zest
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