Tangy Lime Risotto (H-Ch)

Tangy Lime Risotto (H-Ch) Ingredients

1 c Arborio rice; dry measure OR	1 1/2 ts Chicken bouillon; granules
1/4 c Chopped onion	1 c Frozen baby peas and
2 ts Olive oil	1/4 c Parmesan cheese; shredded
3 1/2 c Hot water	1 tb Fresh parsley; chopped
2 tb Fresh lime juice; or less by

Instructions for Tangy Lime Risotto (H-Ch)

1. Combine rice, onion and oil in 12-inch nonstick skillet. Cook over medium heat for 6 to 8 minutes, or just until rice begins to brown, stirring constantly. Add water, juice and bouillon. Simmer for 20 to 25 minutes, or until rice is tender and water is nearly absorbed, stirring occasionally. 2. Stir in peas and mushrooms, cheese and parsley. Cook for 2 1/2 to 4 minutes, or until peas are hot and texture is creamy, stirring frequently. PER SERVING: 1/2 cup (108g); 141 cals, 2 g fat (17% cff). Recipe from Healthy Choice, www.healthychoice.com RECIPE BOX (C) ConAgra Inc. Notes: Other vegetable combinations to try: peas, waterchestnuts, and red bell pepper; Mexican Salad blend of corn, black beans, red and green bell peppers, and celery. >from Pat Hanneman (Kitpath) Mar98 Recipe by: Healthy Choice Mar98 Posted to EAT-LF Digest by KitPATh on Mar 06, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Lemon, Lime, Orange or Lemon-Lime Mustard

Ingredient Insight - look inside this recipe

Bouillon	Lime Juice	Olive Oil	Onion
Parmesan	Parsley	Rice

Fruits Parmes Chicken Olive oil Cheese Onion Parmesan Parsley Peas Rice Lime

for flavor and categorization

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