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Lemon-Lime Risotto

Yield 8 to 10 servings
Risotto can take time to prepare but after tasting the first bite of this creamy lemon-lime rice side dish, you will know all the stirring was well worth it.


  • 6 cups chicken broth
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated lime rind
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons fresh lime juice
  • 1 large onion, chopped
  • 2 tablespoons olive oil
  • 2 cups uncooked Arborio rice
  • 2 tablespoons butter or margarine
  • 1/2 cup freshly grated Parmesan cheese

How to Make It

  1. Bring first 5 ingredients to a boil in a large saucepan.

  2. Saute onion in hot oil in a large heavy saucepan over medium-high heat 4 minutes or until tender. Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1/2 cup hot broth mixture. Cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth mixture, 1/2 cup at a time. (Cooking time 20 to 30 minutes.)

  3. Remove from heat; stir in butter and cheese.