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Lemon Herb Risotto

Spice Islands®

Lemon Herb Risotto


  • Prep Time: 5 minutes
  • Total Time: 45 minutes

8 servings


2 cans (14 to 15 ounces each) chicken broth

1 cup water

1/4 cup butter OR margarine

2 tablespoons Spice Islands® Minced Onion

1-1/2 cups arborio rice, uncooked

1 teaspoon Spice Islands® Lemon Peel

1 teaspoon Spice Islands® Mint

1/2 teaspoon Spice Islands® Thyme

1/4 teaspoon Spice Islands® Sage

1/8 teaspoon Spice Islands® Fine Grind 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.

Sauté 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. Stir in lemon peel, mint leaves, 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.

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