Lemonade Stand Risotto
We eat this risotto as a main course, often paired with greens. It would also make an excellent accompaniment to fish or poultry, for those of you who eat such things.
Serves 6 as a main course
10 minutes preparation time
30 minutes cooking time
6-7 cups vegetable broth or water with 2 bouillon cubes
4 tablespoons butter
1 large onion, diced
zest and juice of 2 lemons, divided
2 cups arborio rice
1 cup freshly grated parmesan, divided
salt and pepper to taste
Heat the broth or water with the bouillon in a small stock pot.
In a large pan, heat the butter over medium heat until it melts. Add the onion, stir, and cook until the onion is soft, 6 to 7 minutes. Add the lemon zest and rice and stir to coat the rice evenly with butter. Add about 1 cup of the stock and stir. Cook until the broth has been absorbed by the rice, stirring occasionally. Continue adding broth about a cup at a time, stirring and letting the broth cook into the rice before adding more.
The risotto is done when it is tender to the bite and a bit chewy but still retains its shape. This usually takes between 15 and 20 minutes. Add the lemon juice and half of the parmesan and stir. Taste the risotto and add salt if desired. Serve immediately and pass the remaining parmesan at the table.