Lemon risotto

6 Servings

Ingredients

Quantity Ingredient
1 tablespoon Margarine
1 cup Arborio Rice, Uncooked
½ cup Onion, Chopped
2½ cup Chicken Broth
2 tablespoons Lemon Juice

Directions

Heat margarine in large skillet over medium-high heat. Add rice and onion; cook and stir 6 to 8 minutes or until rice is golden brown. Stir in 1½ c of the broth; bring to a boil. Reduce heat; simmer uncovered 7 to 8 minutes or until most of liquid is absorbed, stirring frequently. Stir in remaining 1 c broth, 1 tbsp lemon juice; simmer uncovered 7 to 10 minutes longer, stirring occasionally, until mixture looks creamy and rice is tender but firm.

Cal 134⅗, Fat 1.9, Carb 25⅖, Fib ⅕, Prot 2.7, Sod 155, CFF 13⅕%.

Recipe by: Pasta, Rice & Beans

Posted to Digest eat-lf.v097.n018 by Dawn Forsyth <honu@...> on Sat,

18 Jan 1997.

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