A creamy and flavorful risotto infused with fresh herbs, lemon zest, and Parmesan cheese.
Heat the vegetable broth in a saucepan over medium heat and keep it warm.
Keeping the broth warm helps maintain the cooking temperature of the risotto, ensuring even cooking.
In a separate large pan, melt the butter over medium heat and sauté the onion and garlic until softened.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Add the arborio rice to the pan and stir to coat the grains in the butter.
Toasting the rice enhances its nutty flavor and helps it absorb the liquid better.
Gradually add the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.
Stirring constantly releases the starch from the rice, creating a creamy texture.
Once the rice is tender and creamy, stir in the Parmesan cheese, lemon zest, lemon juice, parsley, and basil.
Adding the herbs and cheese at the end preserves their fresh flavor and aroma.
Serve the risotto immediately, garnished with additional Parmesan and a sprig of basil.
Serve the risotto hot to enjoy its creamy texture and vibrant flavors.
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