Three-Herb Risotto

Ingredients

• 6 cups easy vegetable broth
• 6 tablespoons salted butter, cut into 1-tablespoon pieces, divided
• 1 cup carnaroli or Arborio rice
• 1 ounce Parmesan cheese, finely grated (½ cup)
• Kosher salt
• ¼ cup finely chopped fresh flat-leaf parsley
• 2 scallions, thinly sliced
• 2 teaspoons minced fresh thyme
• ½ teaspoon grated lemon zest
• 4 teaspoons white balsamic vinegar

Instructions

1. 1. Bring the broth to a simmer and keep warm. Melt 2 tablespoons butter, add the rice, and cook until translucent at the edges.
2. 2. Add the broth in stages, stirring often, until the rice is just shy of al dente and loose.
3. 3. Off heat, stir in Parmesan, the remaining butter and salt. Cover and rest for 10 minutes.
4. 4. Stir in parsley, scallions, thyme, lemon zest and vinegar. Adjust with broth, season and serve.