Lemon-Lime Risotto

• 6 cups chicken broth
• 1 teaspoon grated lemon rind
• 1 teaspoon grated lime rind
• 3 tablespoons fresh lemon juice
• 3 tablespoons fresh lime juice
• 1 large onion, chopped
• 2 tablespoons olive oil
• 2 cups uncooked Arborio rice
• 2 tablespoons butter or margarine
• 1/2 cup freshly grated Parmesan cheese

1. Bring first 5 ingredients to a boil in a large saucepan.
2. Saute onion in hot oil in a large heavy saucepan over medium-high heat 4 minutes or until tender. Add rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1/2 cup hot broth mixture. Cook, stirring constantly, until liquid is absorbed. Repeat procedure with remaining hot broth mixture, 1/2 cup at a time. (Cooking time 20 to 30 minutes.)
3. Remove from heat; stir in butter and cheese.

chicken broth, lemon rind, lime rind, lemon juice, lime juice, onion, olive oil, rice, butter, parmesan cheese

Taken from www.myrecipes.com/recipe/lemon-lime-risotto (may not work)