• Mon - Sun : 8:30am to 9:30pm

lemon wild rice risotto


add a bottle of wine, a fresh green salad and warm sourdough bread for a wonderful and delicious meal.


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  1. Wash wild rice carefully and drain
  2. In a large paella pan or large frying pan over medium heat
  3. Melt 3 tablespoons butter or margarine
  4. Add onion
  5. Saute until soft
  6. Add 1 1 / 2 cups chicken broth and bring to a boil
  7. Add saffron and stir to dissolve
  8. Reduce heat to low
  9. Add wild rice
  10. Basil
  11. Marjoram
  12. Thyme
  13. Oregano
  14. And cayenne pepper
  15. Simmer 20 to 25 minutes or until most of the liquid is absorbed
  16. Add sherry and simmer
  17. Covered
  18. Another 30 minutes or until most of the sherry is absorbed
  19. Add 3 cups chicken broth
  20. Arborio rice
  21. Lemon zest
  22. And lemon juice
  23. Simmer
  24. Stirring frequently
  25. 20 minutes or until arborio rice is just tender but still firm to bite and mixture is creamy
  26. Remove from heat
  27. Add 2 tablespoons butter or margarine
  28. Salt
  29. Pepper
  30. Tomatoes
  31. Onions
  32. And parmesan cheese
  33. Stir until butter or margarine is melted
  34. Serve immediately

Step 16

Total Time in Minute 80

Ingredients Count 19

cooking lemon wild rice risotto

See More Relate Photo


Wild rice



Chicken broth


Dried basil

Dried marjoram

Dried thyme

Dried oregano

Red pepper

Dry sherry

Arborio rice


Zest of

Fresh lemon juice



Roma tomatoes

Green onions

Parmesan cheese

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