Lemon Wild Rice Risotto
- Ready In:
- 1hr 20mins
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 236.59 ml wild rice
- 44.37 ml butter or 44.37 ml margarine
- 118.29 ml finely chopped onion
- 354.88 ml chicken broth
- 1.23 ml saffron
- 1.23 ml dried basil, crushed
- 1.23 ml dried marjoram, crushed
- 1.23 ml dried thyme, crushed
- 1.23 ml dried oregano, crushed
- 1.23 ml red pepper (cayenne)
- 78.78 ml dry sherry
- 709.77 ml chicken broth
- 236.59 ml arborio rice
- 4.92 ml grated lemon, zest of
- 44.37 ml fresh lemon juice
- 29.58 ml butter or 29.58 ml margarine, cubed
- salt
- coarsely ground pepper
- 5 roma tomatoes, chopped
- 3 green onions, chopped
- 118.29 ml freshly grated parmesan cheese
directions
- Wash wild rice carefully and drain.
- In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
- Add onion; saute until soft.
- Add 1 1/2 cups chicken broth and bring to a boil.
- Add saffron and stir to dissolve.
- Reduce heat to low.
- Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
- Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
- Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
- Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
- Remove from heat.
- Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
- Stir until butter or margarine is melted.
- Serve immediately.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0