I love lemon and I love rosemary, so this is one of my favorites!
Ingredients:
1 1/2 cups arborio rice
5 cups vegetable stock (~3 cans)
2-3 lemons
1 small onion
2 tbs rosemary (either fresh or dried)
olive oil
Directions:
1. Squeeze the juice from 2-3 lemons (depending on how much you like lemon & how juicy they are) into a small pan and heat until just about to boil. Optionally grate the lemon rinds before squeezing them and set aside to use later.
2. In a large pot, cook chopped onion and 1 tbs of rosemary (either fresh or dried) in some olive oil until the onion is clear and soft.
3. Add 1 1/2 cups of arborio rice and stir until rice is coated with the oil.
4. On medium heat, gradually add 5 cups of vegetable stock, 1 cup at at time, stirring constantly. As one cup of liquid is absorbed, add a few spoonfuls of lemon juice then the next cup of vegetable stock until all lemon juice and veggie stock is absorbed.
5. Cook for 20 more minutes at a low simmer (some bubbles in the liquid). Then add 1 more tbs of rosemary. Optionally top with the grated lemon rind.
