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Ingredients
- 1 onion, minced
- 1/2 c. butter
- 1 pound Aborio (Italian rice)
- Grated zest of 2 lemons
- Juice of 1 lemon
- 2 c. chicken broth
- 1 c. ricotta cheese
- 1/2 c. fresh grated Parmesan
Directions
- In a food processor, process onions till finely minced. In a 2 qt pan over low heat, heat butter. Add in onion and cook till soft. Add in rice, lemon zest and juice. Stir. Add in sufficient broth to cover. Cook, partially covered and stir frequently, about 20 min or possibly till broth is absorbed. Add in ricotta and toss. Sprinkle rice with Parmesan cheese, cover tightly and let stand off heat 3 min. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 202 | 77% |
| Total Fat 22.92g | 29% |
| Saturated Fat 14.49g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 475mg | 20% |
| Potassium 151mg | 4% |
| Total Carbs 4.03g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.95g | 1% |
| Protein 10.21g | 16% |
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