Working Mom's Recipe of the Week

Lemon Thyme Risotto

Servings = 8

Time = 1 hr

Ingredients

1 shallot (or small onion)

2 Tbs olive oil

1 c uncooked arborio rice

3 c chicken broth (or vegetable broth)

1/2 tsp salt

1/4 tsp pepper

1 tsp dried thyme

1-2 Tbs lemon juice

Directions

Dice the shallot. Heat olive oil in a large sauce pan over medium heat. Saute shallot until softened; add rice and cook for 1 minute, stirring a couple times. Add 2 cups of the chicken broth, and the salt and pepper. Bring to boil, stirring frequently. Reduce heat and simmer for 20 minutes, uncovered, stirring occassionally. Add 1/2 c broth, stir and simmer for 10 minutes. Add thyme. Add the last 1/2 c broth, stir and simmer for 10-20 minutes or until desired consistency. Add 1 tablespoon lemon juice, taste and add more lemon juice if desired.

Notes: Risotto should be creamy. Frequent stirring and adding the liquid in stages will create a good consistency. This is a nice side dish for chicken or salmon and asparagus. Or add sliced mushrooms when you add the thyme and serve as a main dish.