Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
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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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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