Risotto Milanese recipe | delicious. magazine

Ingredients

• 1.2 litres good-quality, light vegetable stock, hot
• 2 good pinches of saffron
• 1 tbsp rapeseed oil
• 10g butter
• 1 onion, finely chopped
• 250g risotto rice
• 25ml dry white wine
• 1-2 fresh lemon thyme sprigs, leaves picked, plus extra to serve
• Grated zest and juice of ½ lemon
• 1 tbsp low-fat cream cheese (we like Philadelphia)
• 10g parmesan, very finely grated