Lemon Risotto - cooking recipe

Ingredients

4 cups chicken stock
1 cup dry white wine
2 tsp finely grated lemon peel
1 tbsp lemon juice
3 tbsp butter
1 medium onion, finely chopped
2 cups arborio rice
3/4 cup finely grated Parmesan cheese
2 tbsp finely chopped fresh flat-leaf parsley
1 None lemon, quartered

Preparation

Bring stock and wine to a boil in medium saucepan. Add lemon peel and juice; reduce heat to low. Cover; keep warm.
Melt the butter in large saucepan on medium heat. Cook onion, stirring, until soft. Add rice; stir until coated in butter mixture. Reduce heat to low.
Add a ladleful of hot stock mixture to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Sprinkle with cheese and parsley. Serve with lemon quarters.