Side Pannel
Tangy Lime Risotto (H-Ch)
Tangy Lime Risotto (H-Ch)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Rice
Ingredients List
- 1 c Arborio rice; dry measure OR
- -short grain white rice,
- -rinsed and drained
- 1/4 c Chopped onion
- 2 ts Olive oil
- 3 1/2 c Hot water
- 2 tb Fresh lime juice; or less by
- -half
- 1 1/2 ts Chicken bouillon; granules
- 1 c Frozen baby peas and
- -mushrooms
- 1/4 c Parmesan cheese; shredded
- -fresh
- 1 tb Fresh parsley; chopped
Directions
1. Combine rice, onion and oil in 12-inch nonstick skillet. Cook over
medium heat for 6 to 8 minutes, or just until rice begins to brown,
stirring constantly. Add water, juice and bouillon. Simmer for 20 to 25
minutes, or until rice is tender and water is nearly absorbed, stirring
occasionally.
2. Stir in peas and mushrooms, cheese and parsley. Cook for 2 1/2 to 4
minutes, or until peas are hot and texture is creamy, stirring frequently.
PER SERVING: 1/2 cup (108g); 141 cals, 2 g fat (17% cff).
medium heat for 6 to 8 minutes, or just until rice begins to brown,
stirring constantly. Add water, juice and bouillon. Simmer for 20 to 25
minutes, or until rice is tender and water is nearly absorbed, stirring
occasionally.
2. Stir in peas and mushrooms, cheese and parsley. Cook for 2 1/2 to 4
minutes, or until peas are hot and texture is creamy, stirring frequently.
PER SERVING: 1/2 cup (108g); 141 cals, 2 g fat (17% cff).
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