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