Lemon Risotto

• 4 cups chicken stock
• 1 cup dry white wine
• 2 tsp finely grated lemon peel
• 1 tbsp lemon juice
• 3 tbsp butter
• 1 medium onion, finely chopped
• 2 cups arborio rice
• 3/4 cup finely grated Parmesan cheese
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 None lemon, quartered

1. Bring stock and wine to a boil in medium saucepan. Add lemon peel and juice; reduce heat to low. Cover; keep warm.
2. Melt the butter in large saucepan on medium heat. Cook onion, stirring, until soft. Add rice; stir until coated in butter mixture. Reduce heat to low.
3. Add a ladleful of hot stock mixture to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
4. Sprinkle with cheese and parsley. Serve with lemon quarters.

chicken stock, white wine, lemon peel, lemon juice, butter, onion, arborio rice, parmesan cheese, parsley, lemon

Taken from recipes-plus.com/api/v2.0/recipes/33771 (may not work)