Stonewall Kitchen, Lemon Herb Risotto, 5 oz (142.8 g)

Serves 2-4

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3-31/2 cups chicken (more if needed), preferably low sodium

3 tbsp unsalted butter or olive oil

1/2 cup onion, finely chopped

1/2 cup white wine, optional

• grated parmesan, on top
• lemon, for decoration

In a skillet, heat the chicken stock over very low heat. In a separate medium-sized heavy saucepan, heat the butter (or olive oil) over medium heat until melted. Add the onion and cook until translucent, about 5 to 7 minutes. Add the risotto mixture and stir to coat all the grains, 2 to 3 minutes (do not let the rice brown). Optional: Add the white wine, stir, and cook for 1 to 2 minutes, until the rice has absorbed all the wine. Add 2 cups of the warmed chicken stock; Stir occasionally, until most of the liquid has been absorbed, about 10 minutes. Continue adding the chicken 1/2 cup at a time, stirring occasionally, until most of the liquid has been absorbed. Repeat until all of the chicken stock has been added and absorbed, about 20 to 25 minutes. The rice should be tender and creamy. Garnish with a sprinkling of Parmesan cheese and a squeeze of water, if desired. fresh lemon juice.