Lemon Risotto with Mint and Ricotta
Ingredients
- 1¾ cup (350 grams) risotto rice
- 4 tablespoons (56.7 grams) butter
- 1 onion, chopped
- ½ cup (125 ml) white wine
- 2 cups (500 ml) chicken stock
- ½ cup (50 grams) parmesan cheese
- 1 cup (200 grams) ricotta cheese
- Juice of 1 large lemon
- ⅔ cup (10 grams) mint, chopped
- Salt and pepper to taste
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