Riso al Limone

In a saucepan, heat the vegetable broth over low heat and keep it warm.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Add the minced garlic and sauté for another minute until fragrant.

Stir in the Arborio rice and cook for 2-3 minutes, stirring frequently until the rice is lightly toasted.

Pour in the white wine and cook until it has mostly evaporated, stirring constantly.

Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next ladle.

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

Stir in the lemon juice, lemon zest, and grated Parmesan cheese. Season with salt and black pepper to taste.

Remove from heat and let it sit for a couple of minutes before serving.

Garnish with fresh parsley before serving.

Spice Level: