Lemon Herb Risotto
551241 | Stonewall Kitchen
Description
Details for Lemon Herb Risotto
Made in the USA
Dimensions
4¼"L x 1½"W x 5½"H
Capacity
5.15oz.
Weight
0 oz.
Nutritional Info for Lemon Herb Risotto
Ingredients
Arborio Rice, Garlic, Lemon Powder (corn syrup solids, lemon juice concentrate, lemon oil), Spices, Chives, Dill, Tarragon
Gluten Status
Non-Gluten Ingredients
Genetically Modified
Yes
The nutritional information presented above may differ slightly from that seen on purchased products. When discrepancies occur, information on the product label(s) is considered the most accurate.
Preparation & Instructions
Lemon Herb Risotto
- 3 ½ cups chicken stock (more if needed), preferably low sodium
- 3 Tbsp. unsalted butter or olive oil
- ½ cup onion, finely chopped
- ½ cup white wine, optional
- Grated Parmesan for garnish, optional
- Lemon wedges, optional
In a sauce pan heat chicken stock, keep on very low simmer. In a separate medium-sized, heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and sauté until translucent, about 5-7 minutes. Add the risotto mix and stir to coat all grains for 2-3 minutes (do not allow the rice to brown). Optional: add white wine, stir and cook for 1-2 minutes until the rice has absorbed all the wine. Add 2 cups of the warmed chicken stock; stir occasionally until most of the liquid is absorbed, approximately 10 minutes. Continue to add chicken stock ½ cup at a time, stirring occasionally until most liquid is absorbed. Repeat until all chicken stock is added and absorbed, approximately 20-25 minutes. Rice should be tender and creamy. Optional: garnish with a generous sprinkling of Parmesan cheese and a squeeze of fresh lemon juice.
