Rosemary and Lemon Risotto

Ingredients

• Salt and pepper - To taste
• Parmesan cheese - 1/2 cup, grated
• Lemon juice - 2 tablespoons
• Lemon zest - 1 tablespoon
• Vegetable broth - 4 cups
• Fresh rosemary - 1 tablespoon, finely chopped
• Garlic - 2 cloves, minced
• Onion - 1, finely chopped
• Olive oil - 2 tablespoons
• Arborio rice - 1 cup

Instructions

1. In a large saucepan, heat the olive oil over medium heat.
2. Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
3. Add the Arborio rice and stir to coat it with the oil. Cook for 2 minutes, stirring constantly.
4. Pour in a ladleful of vegetable broth and stir until the liquid is absorbed. Repeat this process, adding one ladleful of broth at a time and stirring continuously, until the rice is creamy and al dente. This should take about 20 minutes.
5. Stir in the chopped rosemary, lemon zest, and lemon juice. Cook for an additional 2 minutes.
6. Remove the risotto from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Let the risotto rest for a few minutes before serving. Garnish with additional lemon zest and rosemary, if desired.
8. Serve the rosemary and lemon risotto hot and enjoy!