Risotto with Fresh Garden Herbs and Lemon

Karen

ingredients

6 cups chicken broth
1 T olive oil
1 medium onion, finely chopped
1/4t salt
1 1/2 c Arborio rice
1/2c chopped fresh herbs such as basil, chives, parsley, thyme, sage, and rosemary.
1/2 c freshly grated Parmesan cheese
1 T lemon zest
1/4 t freshly ground black pepper

1
1) Place broth in a saucepan. Bring to a boil; reduce to bare simmer and cover.
2
2) Heat oil in a large saucepan over medium heat. Add onion, and salt; cook stirring occasionally, until softened, about 6 minutes. Stir in rice and cook 1 minute, until edges of grains are translucent, and there is a white spot in the middle of each grain.
3
3) Add wine and bring to a boil, stirring until most of wine is absorbed. Add 2 cups hot broth; bring to a gentle simmer and cook, stirring every few minutes , until most of the liquid is absorbed (7-9 minutes). Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.
4
4) Stir in fresh herbs and cook 1 minute. Remove pan from heat and stir in Parmesan cheese, lemon zest and pepper, Serve immediately.

Source: Karen