Lemon and Rosemary Risotto

Ingredients

• Olive oil (2 tablespoons)
• Onion (1, finely chopped)
• Garlic (2 cloves, minced)
• Arborio rice (1.5 cups)
• Vegetable broth (6 cups)
• Fresh rosemary (1 tablespoon, finely chopped)
• Lemon zest (1 tablespoon)
• Lemon juice (2 tablespoons)
• Parmesan cheese (1/2 cup, freshly grated)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the finely chopped onion and minced garlic to the pan. Sauté until the onion becomes translucent, usually about 5 minutes.
3. Add the Arborio rice to the pan, stirring to coat each grain with oil. Cook for 2 minutes, stirring consistently.
4. Begin to add the vegetable broth, one ladle at a time. Stir continuously after each addition, waiting until the liquid is completely absorbed before adding more. This process should take around 20 minutes, and the result should be a creamy, al dente rice.
5. Stir in the finely chopped fresh rosemary, lemon zest, and lemon juice. Allow this to cook for an additional 2 minutes to infuse the flavours.
6. Remove the risotto from heat. Stir in the freshly grated Parmesan cheese, and season with salt and black pepper to taste.
7. Let the risotto rest for a few minutes before serving. This allows the flavors to meld together.
8. Serve the risotto hot, garnished with additional lemon zest and rosemary, if desired. Enjoy the comforting creaminess and fresh flavors of this traditional Italian dish!