Lemon Wild Rice Risotto

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“Add a bottle of wine, a fresh green salad and warm sourdough bread for a wonderful and delicious meal.”
1hr 20mins

Ingredients Nutrition


  1. Wash wild rice carefully and drain.
  2. In a large paella pan or large frying pan over medium heat, melt 3 tablespoons butter or margarine.
  3. Add onion; saute until soft.
  4. Add 1 1/2 cups chicken broth and bring to a boil.
  5. Add saffron and stir to dissolve.
  6. Reduce heat to low.
  7. Add wild rice, basil, marjoram, thyme, oregano, and cayenne pepper; simmer 20 to 25 minutes or until most of the liquid is absorbed.
  8. Add sherry and simmer, covered, another 30 minutes or until most of the sherry is absorbed.
  9. Add 3 cups chicken broth, arborio rice, lemon zest, and lemon juice.
  10. Simmer, stirring frequently, 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy.
  11. Remove from heat.
  12. Add 2 tablespoons butter or margarine, salt, pepper, tomatoes, onions, and parmesan cheese.
  13. Stir until butter or margarine is melted.
  14. Serve immediately.

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