Risotto with lemon

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Risotto with Lemon

This makes a great side dish for most fish dishes.

 

Serves 2-3

 

2 Tablespoons vegan margarine

1 Tablespoon Olive oil

1 cup Arborio rice

2 Tablespoons White wine or apple juice

3 cups vegetable broth

1/2 cup spy Parmesan, grated

1 Tablespoon Parsley, chopped finely

1 Tablespoon Lemon juice

2 teaspoons Lemon zest

 

Melt the margarine in a heavy skillet. Add the oil. Add the Arborio rice and

cook for 1 minute. Add the wine. Add 3/4 cup of broth. Cook slowly (about 30

minutes), adding 1/2 cup of broth as needed. Stir in the remaining ingredients

until the cheese has melted. Serve immediately.

 

- Nick Sundberg

 

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| Proverbs 10:7a |

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