Lemon Parmesan Risotto

Ingredients:

  • 3/4 cup of Arborio rice
  • 4 cups of broth, warmed
  • 1/4 cup of dry white wine
  • 1 lemon worth of lemon juice
  • 1 TBSP of EVOO
  • 3-5 sprigs of fresh thyme
  • S&P to taste
  • 1/4 cup of shaved Parmesan (or more)
  1. Heat Dutch oven at medium-low heat. Add EVOO. Add rice. Cook rice completely coating in EVOO for approximately 5 minutes.
  2. Add dry white wine & salt. Bring to simmer.
  3. Add thyme sprigs & fresh lemon juice.
  4. Add broth slowly 1/2 cup at a time slowly, stirring constantly. Add broth slowly only when dissolved.
  5. Repeat until broth is absorbed. Remove thyme sprigs.
  6. Lower heat to low. Add Parmesan, and slowly stir until melted.
  7. Serve with extra Parmesan and enjoy.