Lemon Risotto

2 Tbs. olive oil
1 small onion, finely diced
½ cup Arborio rice
juice of 1 Lemon
2 cups chicken stock
¼ cup Parmesan cheese
1 tsp. lemon zest

In medium saucepan with rounded bottom, heat olive oil and add onions. Allow onions to sweat without letting them color. Once onions are translucent, add rice and coat with olive oil. Cook rice for about 5 minutes, then add lemon juice and stir until it is absorbed by rice. Add stock ½ cup at a time while stirring continuously, for about 25 minutes or until all stock is absorbed. Finish with parmesan cheese and lemon zest. Serve immediately.

© 2009 Amanda Dalmath Eat Sweetreats