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June 28, 2006

Filed under: Uncategorized — ros @ 5:53 pm

This works well as an accompaniment to chicken or fish dishes. If you serve this with a  fish with a delicate flavour, use fish or vegetable stock instead of chicken. 

Ingredients

  • 1-2 handfuls arborio or other risotto rice
  • 1/2 small onion, very finely diced
  • Zest and juice of half a lemon
  • Olive oil
  • 1 clove garlic, minced
  • a handful of finely chopped parsley
  • up to 400 ml vegetable, fish or chicken stock

Method

  1. Fry the garlic, onion and most of the parsley and lemon zest in the oil over a low heat for 5 minutes or until the onion is soft.
  2. Add the rice and fry for another two minutes.
  3. Add enough stock to just cover the rice. Keep stirring until it has been absorbed.
  4. Add a little more stock and stir until absorbed.
  5. Repeat step 4 until the rice is cooked (just test a few grains to check.) 
  6. Increase the temperature slightly to drive off any excess liquid if necessary (if you added stock carefully, you won’t need to do this but, hey, we all get lazy sometimes). 
  7. Squeeze the lemon juice over the risotto, mix well.
  8. Sprinkle with extra parsley and serve.

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