Lemon and basil risotto

Good for when you don’t feel like anything too rich, and it's super quick to make.

• serves

  2

• prep

  10 minutes

• cook

  15 minutes

Ingredients

1 tbsp olive oil

1 small onion, diced

1 cup arborio rice

1 tsp chicken or vegetable stock powder

Zest of 1 lemon (and juice if desired)

1/3 cup parmesan, finely grated

½ cup fresh basil

Cracked black pepper, to serve

Shaved parmesan, to serve

Instructions

Heat one tablespoon of olive oil in a saucepan over medium-high heat. Add onion and stir until just softened.

Add the rice and stir through until well coated. Add 1 ½ cups of water, stock powder and lemon zest. Bring to the boil, stirring often to prevent sticking. As soon as it begins to boil, reduce heat to very low and cover. Simmer for 10-13 minutes.

Remove from heat and leave covered for 5-8 mins.

Stir through parmesan and basil.

 

To serve, season with cracked black pepper and shaved parmesan.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.