Risotto with Fresh Garden Herbs and Lemon

• 6 c. chicken broth
• 1 tbsp. olive oil
• 1 medium onion
• 1/4 tsp. salt
• 1 1/2 c. arborio rice
• 1/2 c. dry white wine
• 1/2 c. chopped fresh herbs
• 1/2 c. freshly grated Parmesan cheese
• 1 tbsp. grated lemon zest
• 1/4 tsp. Freshly ground black pepper

1. Place broth in a saucepan.
2. Bring to a boil; reduce to bare simmer and cover.
3. Heat oil in a large saucepan over medium heat.
4. Add onion and salt; cook, stirring occasionally, until softened, about 6 minutes.
5. Stir in rice and cook 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.
6. Add wine and bring to a boil, stirring until most of wine is absorbed.
7. Add 2 cups hot broth; bring to a gentle simmer and cook, stirring every few minutes, until most of the liquid is absorbed (7 to 9 minutes).
8. Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.
9. Stir in the fresh herbs and cook 1 minute.
10. Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper.
11. Serve immediately.

chicken broth, olive oil, onion, salt, arborio rice, white wine, fresh herbs, freshly grated parmesan cheese, lemon zest, freshly ground black pepper

Taken from www.delish.com/recipefinder/risotto-fresh-garden-herbs-lemon (may not work)