Recipe - Tangy Lime Risotto (H-Ch)

1 cup Arborio rice; dry measure OR
short grain white rice,
rinsed and drained
One fourth cup Chopped onion
2 teaspoon Olive oil
3 One half cup Hot water
2 tablespoon Fresh lime juice; or less by
half
1 One half teaspoon Chicken bouillon; granules
1 cup Frozen baby peas and
mushrooms
One fourth cup Parmesan cheese; shredded
fresh
1 tablespoon Fresh parsley; chopped

1. Combine rice, onion and oil in 12inch nonstick skillet. Cook over
medium heat for 6 to 8 minutes, or just until rice begins to brown,
stirring constantly. Add water, juice and bouillon. Simmer for 20 to 25
minutes, or until rice is tender and water is nearly absorbed, stirring
occasionally.

2. Stir in peas and mushrooms, cheese and parsley. Cook for 2 One half to 4
minutes, or until peas are hot and texture is creamy, stirring frequently.

PER SERVING: One half cup (108g); 141 cals, 2 g fat (17% cff).

Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra
Inc.

Notes: Other vegetable combinations to try: peas, waterchestnuts, and red
bell pepper; Mexican Salad blend of corn, black beans, red and green bell
peppers, and celery.

from Pat Hanneman (Kitpath) Mar98

Recipe by: Healthy Choice Mar98

Posted to EATLF Digest by KitPATh phannema@wizard.ucr.edu on Mar 06,
1998