lemon parmesan risotto drizzled with walnut oil

Print Recipe

1. 2 tbsp butter
2. 1 tbsp olive oil
3. 1 onion, finely chopped
4. 5½ cups chicken or vegetable stock
5. 2 cups arborio rice
6. 3 teaspoons finely grated lemon rind
7. ½ cup finely grated parmesan cheese
8. 2 tbsp butter, extra
9. sea salt and cracked black pepper
10. walnut oil to taste

Directions:

1) Heat a large saucepan over medium heat. Add the butter, oil, and onions; cook for 6-8 minutes or until soft and golden.

2) Place the stock in a separate saucepan. Bring to a slow simmer.

3) Add the rice and lemon rind to the onion mixture and stir for 2 minutes, or until the rice is translucent.

4) Add the hot stock 1 cup at a time, stirring continuously, until each cup of stock is absorbed and the rice is al dente. This should take 25-30 minutes.

5) Stir through extra butter, Parmesan. Season with salt and pepper to taste. Drizzle walnut oil on top. Serve immediately