Salmon Long Grain Risotto

2 Tsp Olive Oil

1 C Onions -- Finely Chopped

8 Oz Long-Grain White -- Or Risotto

1/2 Tsp Salt

1 Tsp Lemon Zest -- Grated

2 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Basil Leaves -- Mince, Used 1T Dried

1 Tbsp Scallion -- Chopped

6 Oz Canned Salmon -- Flaked, Drained

In medium saucepan, bring 4 C water to a boil. Reduce heat and simmer.

Place large saucepan over med heat 30 seconds; add oil and heat 30 seconds more. Add onions; saute until translucent, 5 min. Add rice; stir to coat.

Add 1 C of hot water and the salt; stir, cover and simmer over low heat, 5 min. Add another 1/2 water. Cook, stirring constantly, until water is absorbed. Continue stirring and adding water, 1/2 C at a time, making sure tht all the liquid is absorbed between each addition, until the rice is just tender.

Stir in lemon zest, juice, basil and scallions. Add salmon; stir gently and serve.

This is very tasty.

Entered into MasterCook by Reggie Dwork reggie@reggie.com

Serving (1 1/4 C)

Nutrition according to magazine: Cal 311 Fat 6g Carb 50g Fiber 1g Prot 13g Sodium 507mg Equivalents: 1/2 FA 1/2V 1 1/2P 2B