Recipe: Tangy Lime Risotto

Tangy Lime Risotto
Source: Healthy Choice, March 1998
Servings: 8

1 cup arborio rice -- dry measure OR short grain white rice -- rinsed and drained
1/4 cup chopped onion
2 teaspoons olive oil
3 1/2 cups hot water
2 tablespoons fresh lime juice -- or less by half
1 1/2 teaspoons chicken bouillon -- granules
1 cup frozen baby peas and mushrooms
1/4 cup Parmesan cheese -- shredded fresh
1 tablespoon fresh parsley -- chopped

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.

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.

Notes: Other vegetable combinations to try: peas, waterchestnuts, and red bell pepper or Mexican Salad blend of corn, black beans, red and green bell peppers, and celery.