2 packets of vegetable broth dissolved in 4 1/2 cups of boiling water (approximately 1 liter)
4 tablespoons of butter
1 tablespoon of olive oil
2 medium onions (200 g) chopped
1 teaspoon of salt
1 1/2 cup Arborio rice (300 g)
1 cup dry white wine (240 ml)
1/2 teaspoon of fresh thyme chopped
1/2 teaspoon of lemon zest rind
1/2 teaspoon of parsley chopped
3 tablespoons of freshly squeezed lemon juice
1/2 cup grated Parmesan cheese (55 g)
2 packets of vegetable broth dissolved in 4 1/2 cups of boiling water (approximately 1 liter)
4 tablespoons of butter
1 tablespoon of olive oil
2 medium onions (200 g) chopped
1 teaspoon of salt
1 1/2 cup Arborio rice (300 g)
1 cup dry white wine (240 ml)
1/2 teaspoon of fresh thyme chopped
1/2 teaspoon of lemon zest rind
1/2 teaspoon of parsley chopped
3 tablespoons of freshly squeezed lemon juice
1/2 cup grated Parmesan cheese (55 g)
In a medium saucepan, bring the vegetable broth to a boil over high heat
While that's happening, in a large saucepan, combine half the butter, olive oil, onions, and salt
Cook over medium heat, stirring constantly with a wooden spoon, until the onions are soft (approximately 2 minutes)
Add the Arborio rice and cook, stirring constantly, for approximately 2 minutes
Pour in the wine, stir, and cook until it's almost evaporated (approximately 1 minute)
Add 1 cup of the hot vegetable broth and gradually add the remaining broth, one cup at a time, as it absorbs, stirring constantly, until the rice is al dente (approximately 25 minutes)
Remove from heat
Combine the remaining butter, thyme, lemon zest, parsley, lemon juice, and Parmesan cheese
Stir, cover the saucepan, and let it rest for approximately 2 minutes
Transfer to a serving dish and serve immediately
520 calories per serving
A medium-bodied white wine with delicate flavor, like Pinot Grigio La Vis 97 from Italy (11 dollars) or Château de la Tuilerie Carte Blanche 97 from France (17.50 dollars)
