RISOTTO CON CIPOLLA ROSSA E CURCUMA-ricetta facile

Heat vegetable broth in a saucepan over low heat to keep warm.

Melt butter and olive oil in a large skillet over medium heat.

Add chopped red onions and cook until softened, about 5-7 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add arborio rice to the skillet and toast for 2-3 minutes, stirring frequently.

Pour in white wine and cook until absorbed, stirring constantly.

Begin adding warm vegetable broth, one ladle at a time, stirring frequently.

Allow each addition of broth to be absorbed before adding the next.

Continue this process until the rice is creamy and al dente, about 18-20 minutes.

Stir in grated parmesan cheese, lemon zest, and fresh thyme.

Season with salt and black pepper to taste.

Remove from heat and let rest for 2 minutes.

Garnish with chopped fresh parsley before serving.

Spice Level:

Allergens