Ingredients

2 cups Sunrice Arborio Rice
1 litre vegetable stock
1 cup dry white wine
2 tspn of finely grated lemon rind
1 tblspn lemon juice
80g butter
1 medium brown onion, finely chopped
3/4 cup finely grated parmesan cheese
2 tblspn finely chopped fresh flat leaf parsley

Instructions

• Bring stock and wine to boil in a medium saucepan. Add rind and juice, simmer covered while preparing onion and rice mixture.
• Heat half the butter in a large saucepan, cook onion, stirring until soft.
• Add rice and stir over medium heat until coated in butter mixture and slightly changed in colour.
• Uncover stock mixture and add one cup to rice mixture. Cook, stirring over medium heat, until liquid is absorbed.
• Continue adding stock mixture, one cup at a time, stirring constantly until liquid is absorbed. Total cooking time should be 35 minutes or until rice is just tender.
• Remove pan from heat, stir in remaining butter, cheese and parsley. Serve immediately!

Tips

• Add 200g button mushrooms to lemon risotto for a tasty addition!