Lemon risotto
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A rich lemon risotto is a nice addition to salmon dishes, for example. It comes together quickly and easily in a frying pan. litre
Smush the onion very finely. Spread the olive oil in a high-sided frying pan. Drain the water from the onion. Add the rice, then the salt and pepper. Squeeze the juice from the lemon into the mixture.
Add more water a few tablespoons at a time. Add the water and when the risotto starts to dry, add the water. Grate the parmesan while the rice is cooking.
Continue adding the water until the rice is still slightly crispy inside. The risotto should be runny and not firm.
Finish by stirring in the Parmesan cheese and pour the lemon risotto onto the plates. Garnish with a dill slice.
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