Free Range Chef

This dish has been requested, so here it is.
Fresh herb and Lemon Risotto

Serves 4

100g unsalted butter
A small onion, chopped finely.
1 Clove garlic, crushed
200g Arborio rice (I use Ferrons Vialone Nano)
250ml white wine
1 litre chicken stock or Vegetable Stock, hot. (I used Sabato stock)
1Tbsp chopped fresh flat leaf parsley
1Tbsp chopped Chives
1 lemon, zest and juice (you can add more to taste)
2 tbsp grated Parmesan
Salt and freshly ground black pepper

Melt the butter in a deep saucepan over a low heat.
Add the onion and garlic and soften it in the butter but do not colour it.
Stir in the rice, cook for two minutes and then add the white wine and let it bubble away until it has nearly gone.
Pour the hot stock onto the rice a ladle at a time letting the rice absorb each ladle before you add the rest.
Keep adding stock until the rice is lovely and creamy but still retains a slight bite.
Stir in the lemon zest, juice and Parmesan.
Season and eat.

Can serve with any fish fillets and Asparagus or add prawns and seafood to risotto before the last ladle of stock, just simmer through for 10 minute at the end.