Ingredients
- Olive oil: 2 tablespoons
- Onion, finely chopped: 1/2 cup
- Arborio rice: 1 cup
- Chicken broth: 3 cups
- Lemon juice, freshly squeezed: 1/4 cup
- Lemon zest: 1 tablespoon
- Fresh dill, chopped: 2 tablespoons
- Salt and pepper: to taste
Instructions
- Step 1: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
- Step 2: Add the arborio rice to the saucepan and cook, stirring constantly, for 1 minute until lightly toasted.
- Step 3: Pour in the chicken broth, lemon juice, and lemon zest. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Step 4: Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam.
- Step 5: Fluff the rice with a fork and stir in the chopped fresh dill.
Notes
- Leftover lemon rice keeps well in an airtight container in the fridge for up to 3 days.
- For best results, reheat the rice with a splash of chicken broth in the microwave or on the stovetop to restore its creamy texture.
- This flavorful rice is a fantastic side dish for grilled chicken, fish, or lamb.
- Don't skip toasting the arborio rice, as this step enhances its nutty flavor and prevents it from becoming mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American