This works well as an accompaniment to chicken or fish dishes. If you serve this with a fish with a delicate flavour, use fish or vegetable stock instead of chicken.
Ingredients
- 1-2 handfuls arborio or other risotto rice
- 1/2 small onion, very finely diced
- Zest and juice of half a lemon
- Olive oil
- 1 clove garlic, minced
- a handful of finely chopped parsley
- up to 400 ml vegetable, fish or chicken stock
Method
- Fry the garlic, onion and most of the parsley and lemon zest in the oil over a low heat for 5 minutes or until the onion is soft.
- Add the rice and fry for another two minutes.
- Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Increase the temperature slightly to drive off any excess liquid if necessary (if you added stock carefully, you won’t need to do this but, hey, we all get lazy sometimes).
- Squeeze the lemon juice over the risotto, mix well.
- Sprinkle with extra parsley and serve.
This works well as an accompaniment to chicken or fish dishes. If you serve this with a fish with a delicate flavour, use fish or vegetable stock instead of chicken.
Ingredients
- 1-2 handfuls arborio or other risotto rice
- 1/2 small onion, very finely diced
- Zest and juice of half a lemon
- Olive oil
- 1 clove garlic, minced
- a handful of finely chopped parsley
- up to 400 ml vegetable, fish or chicken stock
Method
- Fry the garlic, onion and most of the parsley and lemon zest in the oil over a low heat for 5 minutes or until the onion is soft.
- Add the rice and fry for another two minutes.
- Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
- Add a little more stock and stir until absorbed.
- Repeat step 4 until the rice is cooked (just test a few grains to check.)
- Increase the temperature slightly to drive off any excess liquid if necessary (if you added stock carefully, you won’t need to do this but, hey, we all get lazy sometimes).
- Squeeze the lemon juice over the risotto, mix well.
- Sprinkle with extra parsley and serve.
