1largescallion (green onion) the white and some of the green partchopped finely
1clovesgarlic minced
½cupArborio rice
juice + zest from 1/2 lemon
3Tbspmixed fresh herbs (I used rosemary, thyme and parsley)chopped finely
lots of fresh ground black pepper
salt to taste
¼cupfreshly grated parmesan cheese
Instructions
Add the broth to a small pan on high heat. Reduce the heat to low once heated through.
Melt the butter in a skillet on medium heat.
Finely chop scallion and mince garlic then add to the skillet and cook for a couple of minutes, taking care not to brown them.
Add the rice to the skillet and stir constantly for a couple of minutes. Reduce heat to medium.
Add the hot broth into the rice one ladle at a time; allowing liquid to absorb between additions. Watch closely and stir frequently.
Continue to add broth until the liquid is gone and the rice is creamy and tender with a little bite. (Al dente) This process takes about 25-30 minutes.
Stir in the lemon juice and zest, herbs, parmesan cheese and freshly ground pepper. Add salt to taste.