Risotto with Fresh Garden Herbs and Lemon

Ingredients

• 6 c. chicken broth
• 1 tbsp. olive oil
• 1 medium onion
• 1/4 tsp. salt
• 1 1/2 c. arborio rice
• 1/2 c. dry white wine
• 1/2 c. chopped fresh herbs
• 1/2 c. freshly grated Parmesan cheese
• 1 tbsp. grated lemon zest
• 1/4 tsp. Freshly ground black pepper

Instructions

1. Place broth in a saucepan.
2. Bring to a boil; reduce to bare simmer and cover.
3. Heat oil in a large saucepan over medium heat.
4. Add onion and salt; cook, stirring occasionally, until softened, about 6 minutes.
5. Stir in rice and cook 1 minute, until edges of grains are translucent and there is a white spot in the middle of each grain.
6. Add wine and bring to a boil, stirring until most of wine is absorbed.
7. Add 2 cups hot broth; bring to a gentle simmer and cook, stirring every few minutes, until most of the liquid is absorbed (7 to 9 minutes).
8. Add broth by 1/2 cupfuls every couple of minutes until rice is nearly cooked through, about 10 minutes.
9. Stir in the fresh herbs and cook 1 minute.
10. Remove pan from heat and stir in Parmesan cheese, lemon zest, and pepper.
11. Serve immediately.