Lemon-Lime Risotto

Name: Lemon-Lime Risotto
Ingredients: 6 cups chicken broth; 1 teaspoon grated lemon rind; 1 teaspoon grated lime rind; 3 tablespoons fresh lemon juice; 3 tablespoons fresh lime juice; 1 large onion, chopped; 2 tablespoons olive oil; 2 cups uncooked Arborio rice; 2 tablespoons butter or margarine; 1/2 cup freshly grated Parmesan cheese

10 ingredients

3 steps

Ingredients

6 cups chicken broth
1 teaspoon grated lemon rind
1 teaspoon grated lime rind
3 tablespoons fresh lemon juice
3 tablespoons fresh lime juice
1 large onion, chopped
2 tablespoons olive oil
2 cups uncooked Arborio rice
2 tablespoons butter or margarine
1/2 cup freshly grated Parmesan cheese

Directions

1

Bring first 5 ingredients to a boil in a large saucepan.
2

Saute onion in hot oil in a large heavy saucepan over medium-high heat 4 minutes or until tender. Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1/2 cup hot broth mixture. Cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth mixture, 1/2 cup at a time. (Cooking time 20 to 30 minutes.)
3

Remove from heat; stir in butter and cheese.