A delightful risotto recipe enhanced with a touch of garlic and a hint of lemon zest for a refreshing flavor.
Heat the vegetable broth in a saucepan over low heat to keep it warm.
Using warm broth helps maintain the cooking temperature of the risotto.
In a large skillet, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the arborio rice to the skillet and stir to coat the grains with the butter and aromatics.
Toasting the rice enhances its nutty flavor.
Pour in the white wine and stir until it is absorbed by the rice.
The wine adds a depth of flavor to the dish.
Add the warm broth, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next.
Stirring constantly helps release the starch from the rice, creating a creamy texture.
Once the rice is tender and creamy, stir in the remaining butter, Parmesan cheese, and lemon zest.
Adding the cheese and zest at the end preserves their flavors.
Serve the risotto warm, garnished with additional Parmesan cheese if desired.
Serve immediately for the best texture and flavor.
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