Food & Nutrition

Bright Lemon-Mint Risotto

  • 100g of rice (approx. ½ cup)
  • 1 onion
  • 1 clove of garlic
  • 1 to 1.5 cups of broth
  • 1 tablespoon of butter
  • ⅓ cup of white wine
  • 4 tablespoons of grated cheese
  • 2 teaspoons of lemon zest
  • 1 tablespoon of lemon juice
  • 2-3 sprigs of mint
  • Salt and black pepper to taste

Melt the butter in a saucepan. Add the finely chopped onion and garlic and cook over medium heat for about a minute, stirring occasionally.
Add the rice and stir to coat all the grains with the butter. Pour in the wine and add the lemon zest. Cook for about 5 minutes.
Add the broth along with salt, pepper, lemon juice, and the finely chopped mint leaves. Stir occasionally and cook until the rice is tender and has absorbed the liquid, creating a slightly sticky risotto.
Before serving, stir in the cheese.