Recipe - Lemon Risotto

1 tablespoon Margarine
1 cup Arborio Rice, Uncooked
One half cup Onion, Chopped
2 One half cup Chicken Broth
2 tablespoon Lemon Juice

Heat margarine in large skillet over mediumhigh heat. Add rice and onion;
cook and stir 6 to 8 minutes or until rice is golden brown. Stir in 1 One half 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 cup 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 134.6, Fat 1.9, Carb 25.4, Fib .2, Prot 2.7, Sod 155, CFF 13.2%.
Recipe by: Pasta, Rice & Beans

Posted to Digest eatlf.v097.n018 by Dawn Forsyth honu@netgate.net on
Sat,
18 Jan 1997.