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The Colorful Plate
Vegetables

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Lemon Lime Risotto

 Submitted by: Judi Gust
John and Mary Pappajohn
Clinical Cancer Center
Source: Adapted from a recipe in
Southern Living 1997 Annual Recipes

6 cups fat-free chicken broth 1 large onion, chopped
1 teaspoon grated lemon rind 2 Tablespoons olive oil
1 teaspoon grated lime rind 2 cups raw arborio rice
3 Tablespoons fresh lemon juice 2 Tablespoons butter
3 Tablespoons fresh lime juice 1/2 cup fat-free Parmesan cheese
  1. Bring first 5 ingredients to a boil in a large saucepan.
  2. Sauté onion in hot olive oil in a large heavy saucepan over medium high heat 4 minutes or until tender.
  3. Add rice and cook, stirring constantly, 2 minutes. Reduce heat to medium and add 1/2 cup hot broth mixture. Cook, stirring constantly, until liquid is absorbed.
  4. Repeat procedure with remaining hot broth mixture, 1/2 cup at a time. Remove from heat; stir in butter and cheese.
Serves: 12 Nutrition Facts
Calories: 184 Saturated Fat: 2 gm
Carbohydrate: 31 gm Fiber: 1 gm
Cholesterol: 9 mg Protein: 10 gm
Fat: 4 gm Sodium: 315 mg

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