This is really good. It's a great side dish to chicken or fish and is light and refreshing. I served it with chicken since IT Guy won't touch fish with a 10 foot pole. Maybe someday I'll "catch" him (get it??? fish? catch?) him asleep one day and I'll cook me some salmon or something then make this again. Yum!!
3 cups canned chicken broth
2 tablespoons butter - divided use
1 tablespoons olive oil
3 tablespoons chopped red onion
1 cup medium-grain white rice
1/2 cup freshly grated Parmesan cheese
2 teaspoons dried parsley
1 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
Melt 1 tablespoon butter with olive oil in heavy large saucepan over medium heat.
Add the red onion and sauté for a few minutes until tender.
Add rice; stir 1 minute.
Add 1 cup hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
Stir in cheese and remaining tablespoon of butter. Stir in parsley, lemon juice, and lemon peel.
Season with salt and pepper.
Here's the stuff....
Bring the chicken broth to a boil then just keep it warm.
Add 1 tablespoon butter and the olive oil to a skillet.
Then add the red onion and saute for a few minutes.
Add the rice and stir.
Add 1 cup of the warmed chicken broth,
then 1/2 cup at a time after that until all liquid is absorbed.
Stir frequently.
Cook about 25 minutes until rice is tender.
Add remaining tablespoon of butter and the parm.
T
hen add the lemon juice, lemon zest,
parsley and some salt and pepper.
Stir to combine.
Serve with chicken or fish!
Lemon Risotto
3 cups canned chicken broth
2 tablespoons butter - divided use
1 tablespoons olive oil
3 tablespoons chopped red onion
1 cup medium-grain white rice
1/2 cup freshly grated Parmesan cheese
2 teaspoons dried parsley
1 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
Bring chicken broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm.
Melt 1 tablespoon butter with olive oil in heavy large saucepan over medium heat.
Add the red onion and sauté for a few minutes until tender.
Add rice; stir 1 minute.
Add 1 cup hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes.
Stir in cheese and remaining tablespoon of butter. Stir in parsley, lemon juice, and lemon peel.
Season with salt and pepper.
Here's the stuff....
Bring the chicken broth to a boil then just keep it warm.
Add 1 tablespoon butter and the olive oil to a skillet.
Then add the red onion and saute for a few minutes.
Add the rice and stir.
Add 1 cup of the warmed chicken broth,
then 1/2 cup at a time after that until all liquid is absorbed.
Stir frequently.
Cook about 25 minutes until rice is tender.
Add remaining tablespoon of butter and the parm.
Then add the lemon juice, lemon zest,
parsley and some salt and pepper.
Stir to combine.
Serve with chicken or fish!
0 comments:
Post a Comment