Lemon and Rosemary Risotto with Brown Cow Parmesan

Preparation

1. STEP 1 OF 8

   Finely chop the onion and sauté it in a saucepan with extra virgin olive oil and half the butter.

2. STEP 2 OF 8

   Add the rice and toast it for 1-2 minutes, then deglaze with the white wine.

3. STEP 3 OF 8

   Add the grated lemon zest and a sprig of rosemary.

4. STEP 4 OF 8

   Begin adding the hot broth, a little at a time, stirring often.

5. STEP 5 OF 8

   Halfway through cooking, add the juice of half a lemon and adjust the salt.

6. STEP 6 OF 8

   Cook the rice (about 16-18 minutes), remove the rosemary, and turn off the heat.

7. STEP 7 OF 8

   Stir in the remaining butter and the grated Brown Cow Parmigiano Reggiano, mixing vigorously to achieve a creamy texture.

8. STEP 8 OF 8

   Serve garnished with black pepper, lemon zest, fresh rosemary, and, if desired, thin slices of lemon.

General Information

Analysis

Macronutrients (100 gr)