Creamy Herb Risotto

• 6 cups chicken stock
• 1 tbsp extra virgin olive oil
• 1 None small onion, finely chopped
• 2 cups arborio rice
• 2/3 cup dry white wine
• 1/3 cup grated Parmesan, plus extra to serve
• 3 tbsp butter, chopped
• None None Zest and juice of one lemon
• 2 tbsp chopped mixed herbs (e.g. parsley, basil and thyme), plus extra to serve

1. Pour stock into medium saucepan and bring to a slow simmer on medium. Keep warm.
2. Heat oil in a large heavy-based saucepan on medium. Saute onion 3-4 mins, until tender. Add rice, stirring 1 min to coat well in oil. Pour in wine and stir 1 min, until absorbed.
3. Add hot stock, 1 cup at a time, stirring until all liquid has been absorbed; this will take 15-20 mins. Rice should be creamy with a slight bite.
4. Remove from heat. Stir Parmesan, butter, lemon zest and juice, and herbs through. Season to taste. Cover with lid for 2 mins, then serve with extra shaved Parmesan and herbs.

chicken stock, extra virgin olive oil, onion, arborio rice, white wine, butter, lemon, mixed herbs

Taken from recipes-plus.com/api/v2.0/recipes/24189 (may not work)