* Exported from MasterCook * Salmon- Long Grain Risotto Recipe By : Weight Watchers Magazine, April 1996, pg 64 Serving Size : 4 Preparation Time :0:00 Categories : Fish/Seafood Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ts Olive oil 1 c Onions -- finely chopped 8 oz Long-grain white rice or risotto 1/2 ts Salt 1 ts Lemon zest -- grated 2 tb Fresh lemon juice 2 tb Fresh basil leaves -- mince -OR- 1 tb Dried basil 1 tb 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 minutes. Add rice; stir to coat. Add 1 c of hot water and the salt; stir, cover, and simmer over low heat, 5 minutes. Add another 1/2 c water. Cook, stirring constantly, until water is absorbed. Continue stirring and adding water, 1/2 c at a time, making sure that 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 - - - - - - - - - - - - - - - - - -