A risotto recipe we designed from one of our favourite NSW Northern Rivers cafes.
- 5 1/2 cups vegetable stock
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cups (440g) arborio rice or brown rice
- 2 lemons, rind finely grated
- 1/2 cup (40g) finely grated parmesan
- Salt & freshly ground pepper
- 1 cup fresh basil leaves, roughly torn
Shaved parmesan, to serve
- Heat the stock in a saucepan over a medium heat.
- Heat the oil in a large saucepan over a medium heat. Add the onion. Cook for about 3 minutes or just until soft. Add the rice and stir until well coated in the oil.
- Add 1 cup of the hot stock and cook, stirring often, until the stock is absorbed. Continue adding the hot stock, 1 cup at a time, stirring until the stock is absorbed and the rice is just tender.
- Stir the lemon rind and grated parmesan through the risotto and then season to taste. Fold three-quarters of the basil through the risotto.
- Divide among serving dishes. Season with freshly ground pepper, top with the remaining basil and serve.
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