Lemon Risotto

When I cook I like to keep the flavors complimentary. If the meat marinade is citrus based I like to bring that into the side dish as well. For the citrus chicken I decided to go with the lemon risotto.

Ingredients:

5 cups of vegetable stock

3 tbsp butter

2 cups of arborio rice

1 tbsp of chopped parsley plus more for garnish

1/2 cup of grated parmesan

zest from 1 lemon.

Pour the stock into a sauce pan, bring to a boil. Reduce the heat to a gentle simmer.

Meanwhile melt the butter into a large saucepan, add the arborio rice and cook stirring , for 2 minutes, until well coated in butter.
Add 2 ladlefuls of stock and cook gently stirring until absorbed. Continue adding the stock ladle by ladle to the rice until half of the stock is used and the rice is creamy. Sprinkle in the lemon zest and the chopped parsley.

Add the remaining stock until the risotto thick but not sticky. This should take about 25 minutes. Just before serving stir in the parmesan cheese.

Sprinkle with the remaining parsley. Serve immediately.

Enjoy!