** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat margarine in large skillet over medium-high heat.
2. Add rice and onion;
cook and stir 6 to 8 minutes or until rice is golden brown.
3. Stir in 1 1/2 c
of the broth; bring to a boil.
4. Reduce heat; simmer uncovered 7 to 8 minutes
or until most of liquid is absorbed, stirring frequently.
5. 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.
Comments on Lemon Risotto Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is low-fat with 0.33g per serving, low-saturated fat with 0.17g per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Gluten, MSG, Poultry, Rice, Sulfites, Fructose Malabsorption, Onion allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
