Another really good and easy-to-make Risotto recipe! This serves 4 people.
1 tbsp olive oil
1/4 cup butter
1 cup onions, peeled and chopped
1 clove garlic, peeled and crushed
2 1/2 cups vegetable stock
1 3/4 cups dry white wine (I sometimes replace the wine with water)
1 1/3 cups arborio risotto rice
1/4 Parmesan cheese, grated
3 tbsp parsley
2 tbsp chives
salt and pepper
Heat the oil and half the butter in a large saucepan. Add the onions and garlic and cook over a moderate heat until they become transparent and softened. Place the stock and wine in a saucepan, heat to a very gentle simmer, cover and keep hot.
Finely grate the zest from the lemon and add to the rice. Squeeze the juice from the lemon and reserve.
Add the zest and rice to the pan, stirring well to coat in the onion and garlic mixture. Cook for 1-2 minutes.
Now add 3-4 ladles of the hot stick to the rice mixture, stirring well to mix. Cook, stirring gently, until the liquid has almost been absorbed. Add another 3-4 ladles of the hot stock. Continue cooking in this way until the mixture is thick and creamy and the rice is tender but not soft (risotto should have a little "bite" to it). You may not need all the hot stock, just keeping adding it until the risotto is your liking.
Remove from the heat. Add the remaining butter and the Parmesan, stirring quickly to mix. Sprinkle over the herbs and fold them through with a large metal spoon. Season with salt and pepper, to taste.
100 Great Recipes: Vegetarian, Vicki Smallwood, 2009