Lemon Wild Rice Risotto

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 cup wild rice
• 3 tablespoons butter or 3 tablespoons margarine
• 1/2 cup finely chopped onion
• 1 1/2 cups chicken broth
• 1/4 teaspoon saffron
• 1/4 teaspoon dried basil, crushed
• 1/4 teaspoon dried marjoram, crushed
• 1/4 teaspoon dried thyme, crushed
• 1/4 teaspoon dried oregano, crushed
• 1/4 teaspoon red pepper (cayenne)
• 1/3 cup dry sherry
• 3 cups chicken broth
• 1 cup arborio rice
• 1 teaspoon grated lemon, zest of
• 3 tablespoons fresh lemon juice
• 2 tablespoons butter or 2 tablespoons margarine, cubed
• salt
• coarsely ground pepper
• 5 roma tomatoes, chopped
• 3 green onions, chopped
• 1/2 cup freshly grated parmesan cheese

Recipe

• 1 wash wild rice carefully and drain.
• 2 in a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
• 3 add onion; saute until soft.
• 4 add 1 1/2 cups chicken broth and bring to a boil.
• 5 add saffron and stir to dissolve.
• 6 reduce heat to low.
• 7 add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
• 8 add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
• 9 add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
• 10 simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
• 11 remove from heat.
• 12 add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
• 13 stir until butter or margarine is melted.
• 14 serve immediately.