Lemon + Parmesan Risotto

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This was one of those 'I don't have a thing to make dinner with' situation.  (Also, an 'I do not want to go to the grocery store nor do I want to order in but I am very hungry for dinner' situation.  What can I say?  I can be difficult.)  I realized, I had, and just about always have, all the things I needed to make risotto.  Risotto is great.  It's so easy, just requires a bit of patience for stirring.  This one is punched up with tastes of lemon and fresh thyme.  

We ate this as a main course - remember?  Low fridge inventory/laziness - but It would be great served with grilled chicken or sautéed vegetables. 

Makes 2-4 servings. 

Lemon + Parmesan Risotto

1 tablespoon butter

1 small yellow onion, finely diced

1 clove garlic, minced

1/2 teaspoon fresh thyme leaves

1 cup aborio rice

1/4 cup water + 1/4 cup white vinegar

1 quart chicken stock (or vegetable, for all you veggies), kept hot on the stove

1/2 cup grated Parmesan cheese

zest of 1/2 lemon

s + p

In a saucepan, melt butter over medium heat.  Add onion and cook until soft, about 8 minutes.  Add garlic thyme leaves and rice, stir to coat in butter and cook until rice is glossy and edges become translucent, about 2 minutes.  Add water and vinegar.  Cook, stirring until almost all evaporated.  

Add hot stock 1/2 cup at a time, stirring continuously until absorbed before the next 1/2 cup addition.  Continue adding stock, stirring, absorbing until rice is creamy and soft but not mushy, about 20 minutes. Remove from heat, stir in cheese and lemon zest.  Season with salt and pepper.  Serve immediately.