Herbs – Lemon – Risotto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 300 g rice (risotto rice)
- 1 onion (s)
- 2 cloves garlic)
- 100 ml white wine
- 1 liter vegetable stock
- 2 lemon (s), which the zest and the juice from one
- 1 bunch herbs, various fresh ones (rocket, parsley, mint, rosemary, chives etc.)
- Parmesan, freshly grated
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Finely chop the onion and garlic and fry in oil until translucent. Add the rice and fry it until it is a bit translucent or milky. Pour wine on and wait until it has boiled down. Now gradually add the vegetable stock, ladle at a time, whenever the liquid has boiled down, pour in the stock again, stirring constantly. Stir in the zest of two and the juice of one lemon.
- When the rice is cooked but still firm to the bite, stir in the finely chopped herbs. Season with salt and pepper and serve with freshly grated parmesan.
- Fresh lettuce goes well with it, but also goes well with fish or meat!
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