Risotto with Lemon and MintAnanás e Hortelã
6 cups water
salt (to taste)
3 tablespoons oil
1 chopped onion
2 cups rice (for risotto)
1 cup white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 tablespoon mint (chopped)
2 tablespoons grated parmesan cheese
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1Put water to boil with salt and let it boil.
2Set aside covered.
3In a pan put olive oil and the chopped onion and bring to heat until the onion is translucent.
4Add the risotto and stir well until it gets golden.
5Add the white wine and boil, stirring constantly, until it evaporates.
6Mix the lemon juice, letting it absorb.
7Add slowly the water with salt, stirring and the risotto getting cooked and creamy.
8Remove the heat and add the Parmesan, involving. Sprinkle with the lemon zest and mint.