Ingredients
Scale
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 cup arborio rice
- 4 cups chicken broth or chicken stock, warmed
- 1/2 cup parmesan cheese, shredded
- 1 – 2 tsp fresh lemon zest
- 3 – 5 sage leaves, chopped
Instructions
- In a medium saucepan, heat the chicken or vegetable broth over medium heat. It doesn’t need to boil, just warmed.
- In another medium-large saucepan, heat the olive oil over medium-high heat.
- Add the garlic and saute for 1 – 2 minutes.
- Then add the rice, stirring until well coated. Let cook for 1 – 2 minutes not letting the rice burn.
- Start adding the broth, one cup at a time, stirring constantly until all the liquid is absorbed before adding the next cup.
- When you add the last cup of broth, add in the lemon zest and sage. Continue stirring until everything is incorporated and the last of the broth is absorbed.
- When the last cup of broth is absorbed, remove from heat and add the Parmesan cheese.
- Stir and serve immediately.
- Enjoy!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: Italian