Healthy Brown Rice and Vegetable Risotto

Note: although listed in the book's Chinese section, this is an Italian risotto (brown rice, parmesan and butter), so it is attributed to Italy.

Ingredients

1	small onion
250 g	brown rice (blanched)
900 ml	hot vegetable broth (preferably homemade)
100 g	vegetables of choice (can be frozen)
—	zest and juice of 1/2 lemon
1-2 sprigs	fresh thyme
50 g	grated parmesan
10 g	butter

Chop the onion very finely. Wash the rice well and soak it for about 10 minutes.
In a suitable pot heat a little olive oil and sweat the onion with a little water. Once the water has evaporated, add the washed and drained rice and fry until translucent.
Add the hot broth in portions of 150-200 ml. When the liquid is absorbed, add the next portion, and so on until the broth is used up.
Finally add the vegetables (if fresh, it's good to blanch them briefly), the seasonings and the lemon juice and zest. Cook until the rice absorbs the liquid and softens.
Remove the pot from the heat and add the butter and parmesan. Season the risotto with salt and pepper and stir.