Lemon Risotto

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1/4 cup butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 1 lemon, juiced and zested
• Salt and pepper, to taste

For Garnish:

• Fresh parsley, chopped
• Lemon wedges
• Extra grated Parmesan cheese

Instructions:

1. In a medium saucepan, bring the broth to a simmer.
2. In a separate large saucepan, melt the butter over medium heat.
3. Add the onion and garlic, and cook until softened, about 3 minutes.
4. Add the Arborio rice and stir to coat with the butter.
5. Add the wine and cook until it has almost completely absorbed into the rice.
6. Gradually add the simmering broth, 1/2 cup at a time, stirring constantly and allowing the broth to fully absorb before adding more.
7. Continue this process until the rice is tender and creamy, about 20 minutes.
8. Stir in the Parmesan cheese, lemon juice, and lemon zest.
9. Season with salt and pepper, to taste.
10. Serve hot with garnishes of fresh parsley, lemon wedges, and extra Parmesan cheese, if desired.