Lemon Risotto

By Beefman-2

Ingredients

• 2 cups Arborio rice
• 1 qt chicken stock
• 1 medium onion, finely diced
• 2 cloves garlic, finely diced
• 3 tblsp butter
• juice of one large lemon
• 1/2 cup Parmesan cheese
• optional: chives and lemon zest for garnish

Preparation

Step 1

Preheat your rice cooker on Sauté-Then-Simmer™ for 5 minutes. Add 2 tablespoons of butter and the diced onion and sauté until translucent. Add garlic and cook until fragrant. Stir in rice and let toast until grains begin to turn translucent.

Add lemon juice and let simmer until most of the liquid is absorbed, about 3-4 minutes. Add chicken stock and close the lid. When the rice cooker beeps, stir in remaining1 tablespoon of butter and the Parmesan cheese. Top with lemon zest and chives if desired.