Recipe: Lemon Herb Risotto

LEMON HERB RISOTTO

2 cans (14 to 15 ounces each) chicken broth
1 cup water
1/4 cup butter or margarine
2 tablespoons dehydrated minced onion
1 1/2 cups Arborio rice, uncooked
1 teaspoon dried lemon peel
1 teaspoon dried mint leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
1/8 teaspoon black pepper
2 tablespoons lemon juice
1/4 cup freshly grated Parmesan cheese

Combine chicken broth and water in medium saucepan; bring to a boil over medium-high heat. Reduce heat to a very low simmer.

Saut onions in butter over medium heat in a large saucepan until tender, about 2 to 3 minutes. Add rice; cook and stir 1 minute or until rice is thoroughly coated with butter. Add dried lemon peel, mint, thyme, sage, and pepper.

Stir 1/2 cup hot broth into rice. Simmer, uncovered 1 to 2 minutes or until most of the broth is absorbed, stirring frequently with a wooden spoon to prevent sticking. Continue adding broth 1/2 cup at a time, simmering and stirring 20 to 25 minutes or until rice is just tender and consistency is slightly creamy.

Remove from heat and stir in lemon juice and cheese. Stir vigorously to combine. Serve immediately.

Makes: 4 cups
Source: French's