Salmon Long Grain Risotto

• 2 teaspoons olive oil
• 1 cup onions finely chopped
• 8 ounces rice long-grain white rice -- or risotto
• 1/2 Tsp salt
• 1 teaspoon lemon zest grated
• 2 tablespoons lemon juice fresh
• 2 tablespoons basil fresh, minces, or use 1 teaspoon dried
• 1 tablespoon scallions, spring or green onions chopped
• 6 ounces salmon, canned flaked, drained

1. In medium saucepan, bring 4 cup water to a boil.
2. Reduce heat and simmer.
3. Place large saucepan over med heat 30 seconds; add oil and heat 30 seconds more.
4. Add onions; saute until translucent, 5 min.
5. Add rice; stir to coat.
6. Add 1 cup of hot water and the salt; stir, cover and simmer over low heat, 5 min.
7. Add another 1/2 water.
8. Cook, stirring constantly, until water is absorbed.
9. Continue stirring and adding water, 1/2 cup at a time, making sure tht all the liquid is absorbed between each addition, until the rice is just tender.
10. Stir in lemon zest, juice, basil and scallions.
11. Add salmon; stir gently and serve.
12. This is very tasty.
13. Serving (1 1/4 C)
14. Cal 311 Fat 6g Carb 50g Fiber 1g Prot 13g Sodium 507mg Equivalents: 1/2 FA 1/2V 1 1/2P 2B

olive oil, onions, rice, salt, lemon zest, lemon juice fresh, basil, scallions, salmon

Taken from recipeland.com/recipe/v/salmon-long-grain-risotto-2952 (may not work)