serves 4–6
ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
225g/8oz risotto rice such as
Arborio or Carnaroli
215ml/4fl oz dry white wine
700ml/11⁄4pt hot vegetable stock
3 tablespoons chopped fresh
mixed herbs such as basil,
parsley, chives and chervil
finely grated zest of 1 lemon
salt and ground black pepper
Parmesan cheese shavings,
to serve
• Heat the oil in a medium heavy pan over a low heat. Gently sweat the
onion and garlic until soft and starting to caramelize.
• Add the rice, and cook, stirring, over a low to medium heat for
1–2 minutes until all the grains are coated in oil.
• Pour in the white wine and simmer, stirring constantly, until the liquid has
been almost completely absorbed.
• Meanwhile, keep a pan of the stock simmering on the stove. Add a
ladleful of stock to the rice. Simmer, stirring, until the liquid has been
absorbed. Continue adding the stock in this way, stirring, until all the
stock has been used and the rice is tender.
• Remove from the heat, stir in 2 tablespoons of the herbs and the lemon
zest. Season well with salt and pepper. Serve hot, garnished with the
remaining herbs and Parmesan shavings.
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