Creamy Lemon Risotto with Parsley Crumb

Preparation

• 1 Prepare Risotto. In a pot, bring stock to the boil then reduce to a medium simmer. Heat oil in a large, deep pan over medium-high heat. Once hot, add onion and cook until translucent (1-2 min). Add rice and stir to coat. Cook until fragrant and lightly coloured.
• 2 Reduce heat to medium-low and add wine to pan. Cook until almost all evaporated. Add 1-2 ladles of stock to pan and stir. Let simmer until almost all the liquid has been absorbed before adding more stock. Repeat this process until all the stock is used. This process should take about 20-25 min.
• 3 OPTIONAL CRUMB: Whilst risotto is cooking, prepare parsley crumb. In a small bowl, combine panko crumbs with oil and Gourmet Garden Cold Blended Garlic Paste. Heat a small pan over medium-high heat. Once hot, add panko crumbs. Cook until golden brown, tossing regularly to avoid burning. Remove from heat and let cool slightly before adding Gourmet Garden Lightly Dried Parsley and Gourmet Garden Lightly Dried Chilli. Mix well and set aside until serving.
• 4 Reduce heat to low on risotto pan and add cream, Gourmet Garden Zesty Lemon Paste and Gourmet Garden Lightly Dried Parsley. Stir well to combine and let simmer for 1 min.
• 5 Remove from heat and add butter and parmesan. Stir vigorously to combine. Taste and season with salt accordingly. The risotto should be oozy and creamy, not stodgy. If it gets too thick, add 1 tbsp of boiling stock at a time to loosen it up, stirring well after each addition.
• 6 Sprinkle top of risotto with parsley or crumb before serving.