This is a delicious and simple side dish to add flavor and color to any meal - A great accompaniment to grilled or roasted chicken.

Green Herb Risotto with Lemon

Ingredients:

2 Cups Village Harvest Arborio or Organic Arborio Rice
1 stick Butter
6 scallions, finely chopped
1 Cup dry white wine
6-7 Cups Hot Vegetable Stock
Finely grated lemon zest and juice using 1 large lemon
1/4 Cup mixed fresh herbs, chopped: Sage, Parsley, Basil, Marjoram, Thyme
3/4 Cup freshly grated Parmesan Cheese 

Preparation:

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.
Melt butter in a large heavy saucepan and add scallions cooking for about 3 minutes.
Add rice; stir 1 minute or until rice becomes opaque.
Add wine and 1/2 of the lemon zest and simmer until absorbed, stirring constantly, about 2 minutes.
Add 1/2 cup hot stock; simmer until absorbed, stirring frequently.
Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer . . . The last cup of stock may not need to be used depending on if you like a less creamy risotto.
Add herbs, remaining lemon zest, lemon juice, and Parmesan cheese.
Season to taste with salt and pepper. Serve warm.

Serves 4 - 6