Recipe: Lemon Risotto (using egg substitute)

LEMON RISOTTO

4 cups chicken stock, divided use
3 ounces yellow onion (about 1 small onion), chopped (about 1/2 cup)
2 tablespoons dry white wine (or water)
1 1/4 cups Vialone nano, Carnaroli, or Arborio rice, uncooked
2 tablespoons nonfat egg substitute
1/2 tablespoon finely grated lemon zest
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper (to taste)
2 tablespoons freshly grated Parmigiano-Reggiano cheese (for serving)

Bring the chicken stock to a boil in a medium saucepan. Reduce the heat to maintain a simmer.

Combine the onion and wine or water in a large, heavy-bottomed pan. Stirring constantly, cook over medium heat for 5 to 6 minutes, until translucent.

Add the rice. Cook and stir for 2 minutes more.

Slowly add 1 1/2 cups of the stock, stirring vigorously over medium heat. When the stock has been mostly absorbed and small craters dot the surface, add another 1/2 cup. Stir and bring back to simmer. Continue to add the remaining stock, 1/2 cup at a time, stirring after each addition. After the last addition, keep stirring until the liquid has been absorbed and the rice is creamy. Preparation of the risotto should take 18 to 20 minutes from the first addition of stock.

Meanwhile, combine the egg substitutes, lemon zest, and lemon juice in a small bowl. Stir the lemon mixture and the black pepper into the finished risotto.

Serve 1 cup to each person, topping each serving with 1/2 tablespoon grated Parmesan.

Makes 4 servings
Source: 99% Fat-Free Italian Cooking: All Your Favorite Dishes with Less Than 1 Gram of Fat by Barry Bluestein and Kevin Morrisey